In Homogenization the Milk Should Be at Temperature?

The viscosity of milk during homogenization should also be optimum. Therefore, to inactivate the enzyme lipase and to reduce the tension between globules, the milk is heated to 65-70°C for homogenization.

How temperature and pressure will affect the homogenization of milk?

A homogenization temperature of 50˚C resulted in a decreased LPL activity compared to 40˚C. No effect of homogenization pressure was found. ... Homogenization of milk reduces the average milk fat globule (MFG) diameter to < 1 µm which results in a 5 - 10 fold increase in surface area.

How is milk homogenized?

Milk homogenization is accomplished by mixing large amounts of harvested milk, then forcing the milk at high pressure through small holes. Milk homogenization is an essential tool of the milk food industry to prevent creating various levels of flavor and fat concentration.