Homogenization and stability of milk emulsion

Abstract

Homogenization helps to reduce the settling of cream and reduce the loss of milk fat, which is valuable in terms of nutritional and energy value, in consumer packaging, during transportation and storage. The homogenized product does not stratify during long-term storage and is more convenient for transportation. Homogenization increases the density of milk, and as a result improves the taste of the homogenized emulsion.