Homogenization vs. Pasteurization: What’s the Difference?

Posted by David Shechter on Jan 12, 2017 12:30:00 PM

homogenization vs pasteurizationHomogenization, also known as particle size reduction or micronization, is an essential step utilized in a number of growing industries: pharmaceutical, biotech, chemical, cosmetic, and food. The act of homogenization allows for numerous benefits to the end product: longer shelf life, increased stability of the final product, and lower overall cost. It’s no wonder more and more companies are taking advantage of this powerful process!

However, before choosing the right homogenizer for the task at hand, it is important to understand what homogenization is – and what is isn’t. When asked to describe homogenization, many people mistake it with a different process – pasteurization. And while the two processes have their similarities, they are very different. Continue reading to learn more about the critical differences between homogenization and pasteurization.


Pasteurization was first invented in 1864, when French scientist Louis Pasteur discovered that the bacteria that caused spoilage in beer and wine could be killed simply through heat. This discovery was revolutionary, as it allowed these and other products to enjoy a longer shelf life and increased quality. Today, pasteurization is used in a number of industries, including dairy, food, wine, and other beverages – both alcoholic and non-alcoholic.  While pasteurization is not designed to kill all of the bacteria present in any given product, it greatly reduces the number of harmful pathogens, making milk and other beverages safe for human consumption.


Homogenization, on the other hand, is an entirely separate process from pasteurization – in most cases, this step occurs after pasteurization. Homogenization does not do much when it comes to eliminating bacteria, but it has another crucial benefit – it works to improve the quality and taste of food. In the case of milk, this is achieved by breaking down fat molecules so that they resist separation. The end result is an evenly mixed finished product that looks – and tastes – smooth, creamy, and consistent.

Choosing the Right Homogenizer

With the main differences out of the way, you can now choose the right homogenizer for your industry’s needs. BEE International offers a number of high quality, high pressure homogenizers for the needs of virtually every industry. Our homogenizers work well in any setting – from small labs all the way up to pilot plants and full scale production.

Contact us today to learn more about our homogenizers and how they can help your company achieve its production goals.

For more information about homogenization and cell lysis methods, download our FREE eBook:

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