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Homogenization is carried out in order to affect the emulsion system in milk and to increase the degree of milk fat dispersion. The aim is to keep the milk homogeneous until the consumption process.
The homogenized milk should remain stable until the expiry date. The homogenization process is carried out by centrifuge, separating funnel and measuring tape methods. Homogenization processes in milk are carried out in order to prevent creaminess of the milk and to increase its viscosity.
Homogenization in milk is the process of reducing the diameter of fat globules under strong pressure. The adequacy of homogenization can be determined by the "Milk Homogenization Test".
