Dairy Engineering

Homogenization is most effective when the milk temperature is at least 60°C. At this temperature, fat globules are more fluid, and protein structures remain stable, facilitating uniform fat dispersion. Lower temperatures may lead to incomplete homogenization, affecting milk’s quality and stability.

Homogenization is performed to reduce the size of fat globules in milk, ensuring uniform distribution and preventing cream separation. The recommended pressure range of 140-175 Kg/cm² effectively achieves this without causing damage to milk proteins. Proper homogenization improves milk’s texture, stability, and shelf life.