The Advantages of Homogenization in Food Production

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• Improves Food Processing Outcomes.
• Highly Effective as a Food Preservation Method.
• Extends Shelf Life.
• BEE International: High Quality Particle Size Reduction Equipment.

Homogenization increases the stability of milk fat by reducing the size of milk fat globules. This process leads to the casein and whey proteins adsorbing onto the surface of fat globules and reducing the amount of MFGM at the fat globule surface (Ye et al., 2008).

The homogenization process involves reducing the size of the fat globules (the cream that rises to the top of the glass or bottle) into minuscule portions that are dispersed evenly throughout the milk. Homogenization usually is achieved by pumping milk through small openings under very high pressure.

For reasons of safeguarding public health, the dairy industry treats milk with heat, destroying pathogenic bacteria, which can cause illness in humans. French scientist Louis Pasteur (1822 – 1895) discovered that heat treatment kills pathogenic bacteria, as well as bacteria causing spoilage.

Homogenised milk is hazardous to your health. Homogenised milk has smaller particles as compared to non-homogenised milk. As a result, during digestion, the tiny particles are absorbed by the bloodstream directly and thereby causing harm to your health. Homogenised milk is also known to cause cancer and heart disease.

homogenized milk contributes to heart disease, diabetes and other chronic disorders, as well as allergies, largely by boosting the absorbability of an enzyme in milk called xanthine oxidase (XOD). It doesn’t, because the milk I drink is still pasteurized. Non-homogenized milk doesn’t carry extra fat either.

Homogenization is a mechanical process and doesn’t involve any additives. While pasteurization involves heating the milk to kill bacteria, homogenization involves processing milk so that the cream does not separate. This results in a well mixed beverage that has the same consistency throughout the final milk product.

Like all milk, homogenized milk is one of the safest and most naturally nutrient-rich foods you can find in the grocery store. Much like choosing between whole, reduced fat, lowfat or fat free milk, deciding whether or not to purchase non-homogenized milk is a matter of personal preference, rather than safety.

Any milk which is pasteurized and homogenize, and is packaged in tetra paks is supposed to be consumed without boiling. Homogenization is done so that fat layer is not formed on the milk, whereas pasteurization is done so that all the disease causing pathogens are killed.

“Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and …

Homogenised. The standardised cow’s milk that you find in supermarkets or most cornershops is most likely homogenised. When you homogenise milk you force it through small holes so that the fat molecules break down and stay suspended in the liquid, preventing the cream from rising to the top.

Myth: Fonterra’s fresh milk in New Zealand is made from milk powder. All our fresh milks are exactly that, fresh! We don’t make them from milk powder as it wouldn’t taste as fresh or be energy efficient! It takes a lot of energy to turn milk into milk powder.

The process that gives the milk a longer shelf life is called ultrahigh temperature (UHT) processing or treatment, in which milk is heated to 280 degrees Fahrenheit (138 degrees Celsius) for two to four seconds, killing any bacteria in it. Compare that to pasteurization, the standard preservation process.