Homogenization of milk: Principles and purpose

Homogenization of milk is carried out primarily with the aim of decreasing fat globule size and increasing stability of milk fat globules to partial coalescence. The process is carried out by so-called valve homogenizers, whereby the turbulent flow conditions result in droplet breakup. The newly-formed interface becomes covered with milk protein as a result of which stability and other properties change. Homogenization efficiency is typically affected primarily by homogenization pressure, homogenizer type and sample composition, with more efficient homogenization occurring in samples with high protein:fat ratio and lower fat content. In addition to reducing the size of the fat globules, the newly-formed protein-dominant interface also affects the susceptibility of the fat globules to lipolysis and coagulation.