Homogenization, also known as micronization or particle size reduction, is perhaps most widely recognized as it relates to the dairy industry. Homogenization of milk involves the breaking down of fat molecules in milk so that they resist separation. Smaller fat molecules allow for a more even suspension and dispersion in milk, which results in a more pleasant looking (and tasting!) end product. Homogenization of milk is a mechanical process that prevents cream from rising to the top of milk; this also leads to a longer shelf life. Other benefits of homogenized milk include:
- Milk from different herds of cows can be mixed without issues
- Thanks to a longer shelf life, milk can be shipped greater distances
- Homogenization makes it easier for dairies to filter out fat, resulting in two percent, one percent, and skim milk
- The reduced size of fat molecules allow the milk fats to be more readily absorbed
Pasteurization of milk, on the other hand, occurs before the homogenization step and is a more involved process that involves heating milk up and then quickly cooling it down. This allows for a longer shelf life, and also kills many (but not all) microorganisms often found in milk.
What BEE International Has to Offer
In the field of pasteurization, BEE International is hard at work to ensure the most effective, repeatable, stable, and high quality methods of pasteurization in order to remove food borne pathogens, reduce costs, and improve shelf life of pasteurized products.
Our High Pressure Processing (HPP) equipment offers the following benefits:
- Color and flavor retention
- Improved shelf life
- Improved texture
- Better retention of nutritional values, sensory and microbiological quality
- Supports growing demand for organic and preservative free products
- Vitamins and anti-oxidants stay in the food rather than being removed and re-added
- Designed for enhanced experimentation
- Hold times can be easily adjusted while maintaining maximum pressure and continuous flow
- Optimum results in fewer passes can be achieved
- Pressures of up to 45,000 psi are available
- Modular design allows for the processing of pulpy and viscous food products
To learn more about our technology and how it can be customized for your application for efficient and consistent results, please contact us today. You can also view an animation of our technology by clicking here.
For more information on particle size reduction and how to get consistent results, download our FREE eBook: