Finally, it is the next step after pasteurization. Manufacturers use it to alter milk for human consumption. 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. Finally, Homogenization makes it easier for dairies to filtrate out the fat and create two percent, one percent and skim milk.
Process of homogenization: Homogenized milk passes through small tubes during processing. These tubes reduce the size of the fat molecules in the milk.
This allows the fat, or oil portion of the milk, to remain mixed in with the water portion. The homogenization process also helps to reverse this action and redistribute the white cells throughout the milk. Harmful facts: Homogenization is not always a good thing. The process itself reduces the size of fat molecules in the milk. With smaller fat molecules, the fat may be easier for your body to absorb. The size of protein molecules in homogenized milk are also reduced, meaning this protein is not absorbed, but simply passed through the body.
This means that even though we have always been told that milk was healthy, homogenized milk could be contributing to weight gain and poor nutrition. It could also be contributing to the hardening of arteries and other heart issues.
Many types of homogenized milk also contain harmful added hormones. In some research, these hormones themselves have been linked to issues like cancer. Homogenization makes fat easier to absorb. Pasteurized milk: Pasteurization is the process of heating milk up and then quickly cooling it down to eliminate certain bacteria. More common is heating milk up to at least Milk treated with pasteurization. The hotter the pasteurization temperature, the longer the milk will keep.
Pasteurization does not kill all micro-organisms in milk, but is intended to kill some bacteria and make some enzymes inactive. The end result is an evenly mixed finished product that looks — and tastes — smooth, creamy, and consistent.
BEE International offers a number of high quality, high pressure homogenizers for the needs of virtually every industry. Our homogenizers work well in any setting — from small labs all the way up to pilot plants and full scale production. Contact us today to learn more about our homogenizers and how they can help your company achieve its production goals. High Pressure Pasteurization , Homogenization. Inbound Marketing by Leap Clixx.
Having just examined the pros and cons of raw milk , we think nothing could be more important than understanding our food and knowing exactly how it gets to our table. With the amount of dairy we've consumed in our lifetime, we believe it's high time we all understood what goes into our milk. So what's the difference and why should we care? Put simply, pasteurization is intended to make milk safer and government agencies claim it doesn't reduce nutritional value, while raw milk enthusiasts disagree.
Homogenization isn't meant for safety, but for rather for consistency and taste. Pasteurization is the process of heating milk up and then quickly cooling it down to eliminate certain bacteria. For effective pasteurization, milk can be heated up to degrees Fahrenheit for 30 minutes, but this method isn't very common. More common is heating milk up to at least This method will keep milk fresh for two to three weeks.
This processing results in a shelf life that can extend up to nine months. Pasteurization does not kill all micro-organisms in milk, but is intended to kill some bacteria and make some enzymes inactive. What is Milk Pasteurization? Simply put, milk pasteurization is the process of heating up milk, followed by cooling it down to get rid of bacteria.
UHT heats milk to about degrees Fahrenheit for at least two seconds. The main benefit of this method is that it can extend the shelf life of the milk compared to using a lower temperature.
0コメント