processing_homogenization

PROCESSING METHODS:

HOMOGENIZATION

optional - not for small - medium scale

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Homogenization is the process where the fat globules in the milk are disintegrated or finely and homogeneously distributed to reduce creaming or prevent fat separation. It is done at 55°C at a pressure of 150-204 bar by the application of mechanical treatment.



© 1999
Helene Coetzee

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  • The diameter of the fat globules are reduced and their ability to form a cream-line on the surface is extremely low and the homogenized product is therefore very stable.

homogenization

(Graphics courtesy of Tetra Pak Processing Systems)

Figure Homogenization causes disruption of fat globules into

much smaller ones

  • Advantages of homogenization:
    • the uniform distribution of the fat globules,
    • a whiter colour,
    • faster coagulation in the manufacture of some products
    • reduced sensitivity to oxidation
    • more acceptable flavour
    • changes the structure of the protein of the casein micelle, which
      • improves the water binding capacity of the yoghurt.
  • Disadvantages :
    • sensitivity to sunlight - leads to the development of a metallic taste,
    • sensitivity to lipase (enzyme)
    • low stability of the protein to temperature variations.

 

Scale of processing:

small