Homogenization cheese

Cheese milk is not normally homogenized, unless it is made from recombined powdered milk. The basic reason is that cheese homogenization causes a substantial increase in water-binding ability, making it very difficult to produce semi-hard and hard types of cheese. The losses of fat and dry solids in the whey will also increase.

However, in the case of Blue and Feta cheeses made from cows’ milk, the fat is homogenized in the form of 15 – 20 % cream. This is done to make the product whiter and, more importantly, to make the milk fat more accessible. Thereby the homogenization will improve the flavour of these two types of cheese.