HOMOGENIZATION

Introduction
 Homogenization implies mechanical treatment to break fat
globules into smaller size of 2 μm or less and uniformly
disperse them in milk.
 Homogenization in the dairy industry is used principally
to prevent or delay the formation of a cream layer in full
cream milk by reducing the diameter of the fat globules.
 After homogenization, size of fat globules becomes less
than 2 μm.
 The average size of milk fat globule in milk is 2-12 μm.
 The number of fat globules is 3-4 billion in a milliliter of
milk.
Definition
 Process in which fat globules in milk are broken down to a size
small enough to prevent the formation of a cream layer.

 According to the United States Public Health Services

(USPHS), ‘homogenized milk is one that has been treated in
such a manner as to ensure the break-up of the fat globules to
such an extent that after 48 hours of quiescent storage, no
visible cream separation occurs in milk and the fat percentage
of the milk in the upper 10% portion, i.e., in the top 100 ml of
milk in a quart bottle or of proportionate volumes in
containers of other sizes, does not differ by > 10% of itself
from the fat percentage of the remaining milk, as determined
after thorough mixing’.
Definition
 The number of fat globules in homogenized milk is
about 10,000 times greater than those in
unhomogenized milk.
 The size of fat globule is reduced to < 2 micron,
while normal fat globule size averages 2 – 12 μm
in milk.
 The number of fat globules will be increased, but
total volume of fat globules will remain almost
same.
 The surface area of newly formed smaller fat
globules is increased by 4-6 folds.
 Purpose of homogenization in different products

PRODUCTS PURPOSE OF HOMOGENIZATION

Milk, cream, condensed milk Prevention of cream

Coffee cream Separation, improvement in flavour,
increased whitening power, increase in
viscosity
Yoghurt A more stable gel
Ice cream mix Reduced fat separation during freezing,
higher overrun attained
Whole milk powder Lower free fat content in powder. Better
flowability of powder
Cheese (Soft types) Increased cheese yield. Superior flavour
Merits of Homogenization
 No formation of cream layer/plug
 Fat will not churn due to rough handling or
excessive agitation.
 Thick body and rich appearance
 Produces soft curd, easily digestible
Demerits

 Increased cost of production

 Fat from returned homogenized milk is difficult to
salvage.
 Sediment is greater
 May produce rancidity if temperature is not kept
adequately high.
 Principles of Homogenization
 In raw milk, the diameter of the fat particles varies from
2 to 12 μ, while a diameter of about 2 μ or less is
required to keep the fat from rising in stored condition.
 The milk is forced at high pressure through a narrow slit
(spring loaded valve), which is only slightly larger than
the diameter of the globules.
 The velocity of milk in the narrow slit can be 100 - 200
m/s.
 This can cause high shearing stresses, cavitations and
micro-turbulence.
 The globules becomes deformed, wavy and then breakup
Effect of homogenization on fat in milk
 Factors Affecting
Homogenization
1. Homogenization pressure
 In a single-stage homogenizer, usually 140 – 175 bar

(2000-2500 psi) pressure is sufficient for milk having

up to 6.0% fat.
 Higher pressure may increase the tendency of the milk

to curdle when cooked, due to the increased

destabilizing effect on milk proteins.
 For milk on milk products with > 6 % milk fat, two-

stage homogenization is needed to prevent fat clustering

pressure of 140 bar (2000 psi) and 35 bar (500 psi) in
the first and second stage respectively are applied in
 Factors Affecting
Homogenization

2. Stage of Homogenization
 For milk with more than 6% fat, two stage

homogenization is better.

 If the broken up fat globules have a tendency to

agglomerate after the first homogenizing stage (150-
200 bar), they can be re-dispersed employing 20-40
bar in the second stage.
 Factors Affecting
Homogenization
3. Temperature of Homogenization
 The milk should, at the time of homogenisation, be at a

temp. above melting point of fat i.e. above 33 0C.

 This is because fat should be in liquid state for proper sub

division.
 The enzyme lipase should be inactivated prior to

homogenization by pre-heating milk to a temperature of

55°C or above.
 In routine practices, milk is heated to 65-70 0C for

homogenisation
 The danger zone for lipase activity i.e.38-49 0C should be
Fat Content
 Homogenization becomes less effective with

increasing fat content.

 When the fat content is high, raising the

temperature improves homogenization efficiency.

 When the fat content is high, the newly created

total fat globule surface is so large that the material

(plasma protein) becomes insufficient to form new
membranes on fat.
Homogenizer
 This is a machine which causes sub division of fat globules.
 The homogenizer consists of a high pressure piston pump
which forces milk at high pressure and velocity through a
narrow opening between homogenising valve and its seat, fat
globules in the milk are thereby subdivided into smaller
particles or more uniform size.
 The homogenising valve is held down by a heavy pressure
spring against seat of valve.
 The valve and its seat are made of extremely hard material
( stelite) and contact faces are carefully ground so that valve
sits accurately on its seat.
Process
 The high velocity of milk confers
high kinetic energy.
 The energy is dissipated into heat
and since the passage time through
the slit is small (< 0.1 m/s), the
average energy density is very
high.
 Such high energy densities lead to
very intense turbulence (Reynolds
number > 40,000).
 Process

 When the flow velocity in

the valve slit is at its
maximum, local pressure is
less than zero.
 A negative pressure may
cause cavitations (i.e. the
formation and sudden
collapse of vapour bubbles).
 The collapsing process
creates huge shock waves,
which may disrupt particles.
 The small globules do not rise to the top of milk
but remains suspended in the milk or rise very
slowly.
 Immediately after the globules are broken down,
they show a tendency to cluster and rise to the top
of the milk.
 Two-stage homogenization prevents this.
 The second stage breaks up any clusters, thus
ensuring better dispersion on the fat throughout the
milk.
Efficiency of Homogenization
1. Degree of homogenization
 The degree of homogenization is defined as the

ratio of the volume of fat with fat globules diameter

of < 0.7 μ to the total fat content of milk or cream.
 The value of 0.7 μ was based on the fact that fat

globules with smaller diameter do not form clumps

because they break up again due to Brownian
movements.
Effect of homogenisation
The effect of homogenisation on the physical
structure of milk has many advantages:
 Smaller fat globules leading to no cream-line

formation,
 Whiter and more appetizing colour,

 Reduced sensitivity to fat oxidation,

 More full-bodied flavour, better mouthfeel

 Better stability of cultured milk products.

Effect of homogenisation

However, homogenisation also has certain disadvantages:

 Homogenised milk cannot be efficiently separated.

 Somewhat increased sensitivity to light – sunlight and

fluorescent tubes – can result in “Sunlight flavour” .

 • Reduced heat stability, especially in case of single-

stage homogenisation, high fat content and other

factors contributing to fat clumping.
 • The milk will not be suitable for production of semi-

hard or hard cheeses because the coagulum will be too

soft and difficult to dewater.
Operation of the Homogenizer
1. Before starting the homogenizer, the following
points should be checked
 Water is turned on to lubricate and cool the pistons.

 Pressure controls are checked to see that they are in

idling position.
 Check availability of the product to the machine.

 Check during starting of the machine whether the

oil pressure records > 1 kg/cm2; otherwise the

starter will trip.
 Operation of the Homogenizer
2. Starting of homogenizer machine
 The motor is started.

 The homogenizer is run on water for about 5 min., then it is stopped and the

water drained off by slackening the inlet union, which is tightened subsequently.
 The machine is checked for any leaks.

 The homogenizer is provided with milk supply by adjusting the 3-way valve

accordingly.
 As soon as the machine starts pumping at full capacity, the pressure adjusting

handle of the second stage valve is adjusted to the desired pressure, followed by
adjusting the first stage pressure. This can be observed in the single pressure
gauge provided.
 The product discharge from the machine is diverted back till the desired

homogenizing pressure is obtained.

 When normal operation is attained, the bypass valve is turned to direct the

product flow into the processing system.

Operation of the Homogenizer
3. Closing down the homogenizing operation
 At the end of the run, the product flow is diverted.

 As soon as the product to be homogenized is

emptying out, the water is filled into the hopper for

flushing.
 The first stage valve pressure and subsequently the

second stage valve pressure are released in that

sequence.
 The homogenizer can now be cleaned by switching

over to the cleaning sequence.

 After the cleaning is over, the homogenizer is stopped.
 Operation of the Homogenizer
4. Precautionary measures
 The homogenizer should never be run dry. Adequate feed

must be maintained at all times to prevent starving of the

machine.
 Before the homogenizer is put to use again, the strainer from

the inlet chamber should be removed, cleaned and refitted.

 The homogenizer should always be started with both

homogenizing valve handles in released position.

 The pressure should be built up gradually.

 While the homogenizer is running, the 3-way valve on the

product delivery line should never be closed; otherwise it

 Maintenance of Homogenizers
 The oil level should be inspected daily for maintaining desired level.
 Periodic check-up of the lubricating system must be done. Change the
lubricating oil before 500 operating hours or 6 months or sooner,
when it becomes emulsified.
 Inspect oil seals for preventing any chance of mixing of water with
oil.
 Leakage can be prevented by tightening the nuts or couplings,
inserting or replacing gaskets or replacing the pistons.
 The homogenizer gauges should be checked periodically for accuracy
against a standard gauge.
 The homogenizer valves must be regularly inspected and if required,
they should be lapped with a fine abrasive for perfect sealing.

HOMOGENIZATION -
EFFECT ON MILK
PROPERTIES
LESSON 25
Effect of Homogenization on Physico-Chemical
Properties of Milk

1. Reduction of fat globules size

 Reduction of fat globule size to < 2 μ prevents formation of cream

layer and increases the surface area of the fat above 6 times.
2. Whiter milk
 Homogenization of milk increases its whitening power due to an

increase in the number and surface area of the fat globules.

 Adsorption of casein miscelles and serum proteins on newly

created fat globules surface increases scattering of light thereby

causing whiter appearance.
3. Physiology of nutrition
 Homogenization has been reported to improve the digestibility of

milk due to increase in the number and surface area of the fat
globules.
Effect of Homogenization on Physico-Chemical
Properties of Milk

4. Flavour of milk
 Homogenized milk has a uniform flavour throughout.

 It tastes richer, smoother and creamier than unhomogenized milk due to

an increase in the surface area of the fat globules which are uniformly
distributed in milk.
5. Sensitivity to lipase
 Homogenized milk is more susceptible to enzymic activities, especially

lipase action, than unhomogenized milk. Lipase can cause rancidity

rapidly in homogenized raw milk.
6. Susceptibility to oxidation
 Homogenized milk is more susceptible to oxidized flavours caused by

natural or artificial light than unhomogenized milk.

 To prevent development of off-flavours, homogenized milk must be

packaged in opaque containers, such as cartons, plastic containers or

 Effect of Homogenization on Physico-Chemical
Properties of Milk

7. Sediment on storage
 Homogenized milk may develop dark sediment at the

bottom of the container after standing for 24 h.

 This is due to settling of cells, foreign matter and casein

particles. In unhomogenized milk, these particles are usually

held by the fat globules.
 To prevent the sediment formation, homogenized milk must

be filtered or clarified, preferably before homogenization.

8. Bacterial count
 There will be an apparent increase in bacterial count after

homogenization due to the break-up of clumps and colonies

of organisms.