While homogenization is a process that improves the texture of milk, it does not change the nutritional value of the product. Homogenization is one of three primary steps that most milk undergoes before reaching the grocery store cooler. Homogenizing keeps the cream, or milk fat, evenly uniform and consistent throughout milk.
Purpose
The main purpose for homogenizing milk is to process the liquid into a smoother consistency. Homogenization serves to break up the large fat globules into a blend of small particles. By making the fat particles smaller, this process helps to keep the fats and fluids blended throughout the milk, keeping the fat particles from rising to the surface of the milk. Non-homogenized milk tends to have a layer of cream on the top. Homogenizing keeps the cream, or milk fat, evenly uniform and consistent.
Method
The methods of milk homogenization vary, depending on the dairy plant and preferred techniques. In general, homogenization occurs when extreme pressure helps break down the protective membranes on the cell walls of the fat globules, causing them to break apart. During the homogenization process, the fat droplets divide into fine substances that make the milk more stable. The result is a smooth texture and an increased viscosity of the milk.
Nutritional Value
Although homogenization creates an even emulsification and a more consistent texture, this process does not affect the nutritional value of milk. One cup of whole milk supplies your body with 149 calories. This serving contains 276 mg of calcium, 24 mg of magnesium, 322 mg of potassium and 205 mg of phosphorus, as well as numerous amino acids and other nutrients.
Considerations
Although homogenization provides a more palatable beverage, it does not kill germs or help preserve the milk. Pasteurization is the process that destroys the harmful microorganisms and serves to prolong the shelf life. Fortification refers to the process of adding ingredients to milk to increase its nutritional value. Many milk products contain added vitamins, such as vitamins D and A. Vitamin D helps your body absorb the calcium from milk, while vitamin A helps promote good vision.
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