Homogenization of milk

 In this processed, the milk fat globules and milk serum are divided into small particlesp of uniform size by mechanical method so that the milk and fat are contained in one and do not separate. This process is useful for making flavored milk , milkshake, ice cream milk etc.

This has the advantage that milk can be easily digested. It is easily digestibly even for children and old people and it is  not possible to separate fat and cream from this type of milk. Curd and ice cream become soft after passing through this process. This process has advantage as well as disadvantages, such as heating of milk causes some proteins to break down, burning smell in milk, loss of vitaminB and vitaminC  and the maintenance of this type of milk is very difficult.  Caution has to be taken. 

HOMOGENIZATION  PROCESS 

        

     HOMOGENIZATION  PROCESS 

         Milk production 

           Freezing milk to 5.c 

          

           Pooling milk 

         

          Standardization of milk

          Straining milk 

         

        Homogenization of  milk at 60c and 2500 psi प्रेशर

 

         Sterillization of milk 

        Freezing of milk (up to 5.c )

      Preservation of milk ( at 5.c )