Homogenised Milk
Homogenized milk is milk that has been processed to break down the fat molecules and distribute them evenly throughout the liquid. Without this process, the fatty cream would naturally separate and rise to the top of the milk.
How the homogenization process works:
Milk is forced through a series of very small openings under high pressure.
This intense pressure and velocity breaks the large fat globules into tiny, microscopic particles.
The fat particles become small enough to remain suspended throughout the milk, rather than clumping together and rising.
The process is purely mechanical; nothing is added to or removed from the milk.
Key characteristics of homogenized milk :
Consistency : The milk has a uniform texture and appearance, and no layer of cream forms on top.
Flavour and colour : It has a consistently creamy flavour and a whiter, more appealing colour.
Shelf life : Even fat distribution stabilizes the milk, giving it a longer shelf life.
Cooking performance : It is less likely to curdle when used in cooking and mixes more smoothly into drinks like coffee.
Almost all milk sold commercially is both pasteurized and homogenized. While pasteurization is necessary for safety, homogenization is done for the consistent quality and longer shelf life that most consumers expect.
