Dairy Product Production: Why Homogenize?

Posted by Deb Shechter on Mar 10, 2016 12:30:00 PM

dairy-product-production-why-homogenize.jpgMyPlate, the current USDA dietary guidelines, specifies that dairy consumption should be between 2 and 3 cups daily. (1) Multiply that by the 319 million American people, and we are presented with a massive dairy market. Considering the most effective ways to manufacture dairy products is thus a critical factor in their nutritional value and monetary success. As high pressure homogenization is an effective and flexible mixing method, we will analyze how dairy companies may benefit by incorporating it into their production process.

High Pressure Pasteurization as a Preparation Method

Conferring numerous benefits compared with traditional pasteurization methods, high pressure pasteurization (HPP) is quickly emerging as a viable alternative within the dairy industry. Pasteurization is centrally used for its ability to kill spoilage organisms and improve food safety by killing pathogens. HPP, while achieving these goals, sees significant advantages due to its use of pressure instead of heat. For example, traditional heat-based pasteurization sacrifices much of a product’s natural flavor and damages/destroys key nutrients that are naturally found in the original ingredients. But HPP allows for preservation of nutritional value and natural flavors, which is a central motivator for industry leaders to switch over to HPP. Dairy products in particular can benefit tremendously from HPP, as studies on cheese quality indicate that using HPP-treated milk improves the ability of rennet to coagulate and increases overall cheese yield, in addition to accelerating the ripening process. (2)

Production of Emulsions Comprised of Small Droplets

Homogenized milk is a common occurrence in today’s society with good reason. Homogenization creates smaller fat globules that can be easily suspended in solution, versus existing as a separate layer. Additionally, it can extend a product’s shelf life, whether for the milk beverage itself or the food product being made from milk. Improved shelf life translates to both reduced operating costs for the manufacturer and improved experience for the consumer. As a takeaway, better milk treatment will improve the quality of all products the milk will be incorporated into.

BEE International: Equipment to Support Dairy Production

As you either embark on, or continue along, the process of manufacturing milk and/or other dairy foods, your product’s success may depend on the equipment used to make it. From producing emulsions to using high pressure pasteurization as a milk preparation method, high pressure homogenizers will suit your needs. Its powerful mixing process and its cost/time effectiveness makes this machine preferable over others on the market. The homogenizer will shear fluid by forcing it through a restrictive valve, forming an emulsion with decreased particle size.

If you're looking for a homogenizer, look no further than BEE! BEE International Technology is trusted by lab managers and scientists around the world for our high-pressure homogenizers. We offer homogenizers that are both high-quality and reliable, and which can help your lab produce nano/micro emulsions, dispersions, and suspensions to be incorporated into your pharmaceutical cream.

Check out our high pressure homogenizers or if you're more interested in how you can get the best dairy products with particle size reduction, download our FREE eBook "How to Achieve Efficient & Consistent Particle Size Reduction" now:

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