In the homogenization of milk, fat globules in milk are disintegrated by applying high pressure. In this way, the separation of fat from milk is prevented. The homogenization process increases the viscosity and quality of milk. It provides a homogeneous distribution of fat in milk. It gives the milk a whiter appearance. It provides the perception of milk more delicious, and to be digested easier.
Effect of Homogenization on Dairy Products
- Milk
- Yogurt
- Kefir
- Butter
- Ice Cream
- Cream Cheese
- Labneh
- Curd Cheese
- Milk Proteins
- Fermented Dairy Products
- Whey Based Drinks
- Coffee Whitener
- Baby Formula
- Milk Puddings
- Puddings
- Caseins
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