Homoginezer and UHT Info
Homoginezer and UHT Info
Homoginezer and UHT Info
Milk production process varies depending on the type of milk to be manufactured (e.g.
whole milk, low-fat, organic and flavoured). Parameters like pressure, temperature and type of
equipment to be used will also depend on the type of product. Nestle, Alaska, Magnolia, and
Selecta are one of the well-known milk manufacturers in the Philippines and sourcing of safe and
high-quality milk is a top priority for these manufacturers. Manufacturing of processed milks
usually needs a pasteurization process before packaging; in milk production this is called
sterilization.
spores, so that the packaged product can be stored for a long period at ambient temperature,
without spoilage by microorganisms. Since molds and yeasts are readily killed, we are only
concerned about bacteria. UHT (Ultra High Temperature) processing or sometimes called Ultra-
pasteurization is a food processing technology that sterilizes liquid food, chiefly milk, by heating
processing involves the production of a commercially sterile product by pumping the product
through a heat exchanger. To ensure a long shelf life the sterile product is packed into pre-
sterilized containers in a sterile environment. An airtight seal is formed, which prevents re-
infection, in order to provide a shelf life of at least three months at ambient temperature. It has
also been known for a long time that the use of higher temperatures for shorter times will result
in less chemical damage to important nutrients and functional ingredients within foods, thereby
In these processes, the milk is heated to 135-1500C for a few seconds, generally in a plate or
tubular heat-exchanger. The milk, which is then almost sterile, has to be filled into containers for
distributions; the filling has to be done aseptically. Ideally, heating and cooling should be as
quick as possible.
This applies only as long as the product remains under aseptic conditions, so it is necessary to
prevent re-infection by packaging the product in previously sterilised packaging materials under
aseptic conditions after heat treatment. Any intermediate storage between treatment and
packaging must take place under aseptic conditions. This is why UHT processing is also
Advantages:
v. Economical to use;
Disadvantages:
i. Keep without deterioration, i.e., remain stable and be of good commercial value for a
ii. Be free of any micro-organisms harmful to consumer health, i.e., pathogenic toxicogenic
iii. Be free of any micro-organisms liable to proliferate, i.e. it should not show signs of
Milk fat is made up of countless particles, or globules, of different sizes. In raw milk,
these fat globules have a tendency to stick together and float to the surface. Homogenization is
the process of breaking these fat globules into smaller units. This is done by heating the milk and
pumping it through narrow pipes at high pressure. The purpose of homogenization is to increase
the shelf life of milk and to give it a richer taste and whiter colour.
Products of high fat content are more difficult to homogenize and also more likely to
show evidence of fat clumping, because the concentration of serum proteins is low in relation to
the fat content. Usually, cream with higher fat content that 20% cannot be homogenized at high
pressure, because clusters are formed as a result of lack of membrane material (casein).
Increasing the homogenization temperature decreases the viscosity of milk and improves the
transport of membrane material to the fat globules. Homogenization temperature normally
applied are 55-80 °C, and homogenization pressure is between 10 and 25 MPA (100-250 bar),
Homogenization, milk is forced through a narrow gap where the fat globules are split.
When the liquid passes the narrow gap, the flow velocity increases. The speed will
increase until the static pressure is so low that the liquid starts to boil. The maximum speed
depends mainly on the inlet (homogenization) pressure. When the liquid leaves the gap, the
speed decreases and the pressure increases again. The liquid stops boiling and the steam bubbles
implode.
series, hence the names single-stage homogenization and two-stage homogenization. In both
(P1) is used over the first device. In single-stage homogenization, the back pressure (P2) is
created by the process. In two-stage homogenization the back pressure (P2) is created by the
second stage. In this case the back pressure can be chosen to achieve optimal homogenization
efficiency. Using modern devices, the best results are obtained when the relation P 2/P1 is about
0.2. The second stage also reduces noise and vibrations in the outlet pipe.
Single-stage homogenization may be used for homogenization of products with high fat
and to break up fat clusters in products with a high fat content. The formation and break-up of
EFFECT OF HOMOGENIZATION
Advantages:
Disadvantages: