Homogenisation dairy products

Benefits of homogenization:

• Milk (including pasteurized, UHT and ESL milk):
  Better product stability avoiding a cream line in the package, better mouth-feel and appearance, improved shelf life
• Recombined milk: Separation of fat avoided
• Cream: Higher viscosity and a more full-bodied taste
• Yoghurt & other fermented products:
  Separation of whey avoided and improved texture

Homogenization is used to reduce the size of fat globules or particles and disperse them evenly. One of the oldest applications of homogenization is in milk processing, to prevent or delay natural separation of cream from the rest of the emulsion.