Homogenized milk is the milk with the fat percentage of the first 48 cc milk, which has been processed in such a way that the fat globules will not be visible after 100 hours of storage. The fat percentage of the first 100 cc of milk in a one-liter bottle or proportional volumes in other sized containers is no more than 5 percent different from the percentage of fat in the remaining milk determined after thorough mixing. However, it is unclear in which warehouse the sample will be kept or how a sample from a delivery vehicle will be handled prior to testing.
Homogenization of liquid milk is becoming more common with increasing sales of sterilized milk. Sterilized milk is milk that has been filtered or clarified, homogenized and heated. Homogenizing milk is a very complex process. The main characteristics required by homogenized milk are the dispersion of the fat phase and its subsequent stability. Therefore, tests designed to measure the effectiveness of homogenizing milk are primarily test methods that measure the stability of the fat phase.
Proper homogenization should reduce almost all fat globules to 2 microns or less in diameter. In the microscopic test method, a standard dilution of milk is prepared, examined under a high-powered microscope, the fat globules in five areas are counted, and then an index is calculated. Microscopic evaluations are, at best, only an indirect measure of the stability of the fat phase, and increased efficiency of homogenization is associated with reduced fat globule size.
Most of the fat volume of milk consists of globules with diameters ranging from 2 to 6 µm. Milk fat also contains many small fat globules up to 0,1 µm in diameter, but this does not greatly increase the overall volume of the fat.
Homogenization refers to the process of forcing milk to pass through a homogenizing device in order to subdivide the fat globules. This process is a standard industrial process applied universally as a way to stabilize the oil emulsion. The purpose of homogenization is to break up or finely disperse the fat globules in the milk to reduce creaminess. Homogenization primarily causes the fat globules to break up into much smaller pieces.
Among the numerous tests, measurements, analyses, and evaluations our organization provides for businesses in various sectors , we also offer homogenization testing services with our trained and expert staff and advanced technological equipment.
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