HOMOGENISATION

Homogenization
 Milk left to stand = creaming = fat raises as creamy layer
 Homogenization: reduces tendency for creaming of fat
globules

Homogenization is a mechanical treatment of the fat globules in

milk while hot, which is brought about by passing milk under
high pressure through a tiny orifice, which results in a decrease in
the average diameter (1μm) and an increase in number and
surface area of the fat globules
What Homogenization Does?
 Reduces the fat globules 1μm in diameter
 Accompanied by a four- to six-fold increase in the
fat/plasma interfacial surface area
 Newly created fat globules are not fully covered with the
original membrane
 They are surfaced with a mixture of proteins adsorbed
from the plasma phase

New Fat Globules! New Membrane

What kind of Milk? Requirements
 Fat is in liquid state and in normal concentrations
 Fat clumping = High fat or Low serum proteins to the fat
content = NO
 Cream with fat content more than 12 % cannot be used
 Fat clusters are formed as a result of lack of membrane
material (casein)
 Good homogenization effect needs 0.2 g casein per g of fat
 Homogenization: 60–70°C & 10–25 MPa (100–250 bar)
Homogenization Theory
 Liquid passes the narrow gap the flow velocity increases
 The speed increases until the static pressure is so low
 RESULT: the liquid starts to boil
 Liquid leaves the gap = speed decreases and the pressure
increases again
 Liquid stops boiling and steam bubbles implode
 Theories:
 Turbulent eddies or micro whirl theory = velocity eddies
 Cavitation theory = steam implosion = shock wave
 GAP: Speed increases
Speed>>>>>>Static pressure
Liquid Boils

After Gap: Speed decreases

Pressure increase
Boling stops = Steam implodes
Single or Two–Stage Homogenization

Single Stage Two Stage

 Highly viscous output  Preferred for optimal
 Not optimal for good homogenization process
homogenization effect  Products with a high fat
 Fat globules have more content
clusters  Products where a high
homogenization
efficiency is desired
Effects of Homogenization
 Smaller fat globules leading to no cream-line formation
 Whiter and more appetizing colour
 Reduced sensitivity to fat oxidation
 More full-bodied flavour
 Better mouthfeel
 Better stability of cultured milk products
 Homogenization = Fat Stability
 Three reasons for enhanced stability of homogenized
milk:
 Decrease in the mean diameter of the fat globules (a factor in
Stokes’ Law)
 Decrease in the size distribution of the fat globules (causing the
speed of rise to be similar for the majority of globules = and not to
cluster during creaming)
 Increase in density of the globules (bringing them closer to the
density of the continuous phase) due to the adsorption of a protein
membrane
Demerits of Homogenization
 Homogenized milk cannot be efficiently separated
 Increased sensitivity to light – sunlight and fluorescent
tubes
 Reduced heat stability(single–stage)
 High fat content = fat clumping (single–stage)
 Not suitable for production of semi–hard or hard
cheeses
 Coagulum will be too soft and difficult to dewater
Homogenizer = Pump + Homogenizer valve

 Three-cylinder positive displacement piston pump

 Powerful electric motor
 Crankshaft and connecting-rod transmission
 Rotary motion (motor) to the reciprocating motion (pump pistons)
 Highly resistant materials + seals
 Homogenizing valve / device
 Forcer –remains intact maintaining the gap
 Impact ring –perpendicular to the outlet of the gap
 Seat –is inclined at 5° to to accelerate the product in a controlled way
 Hydraulic actuator –oil pressure counter balances the
homogenization pressure
Single–Stage Homogenizer
 Forcer –remains intact maintaining the gap
 Impact ring –perpendicular to the outlet of the gap
 Seat –is inclined at 5° to to accelerate the product in a
controlled way
 Hydraulic actuator –oil pressure counter balances the
homogenization pressure
Two–Stage Homogenizer
Homogenizer – Pressure
Milk

Piston Pump: Pressure increase to Pump pressure (10 – 25 MPa): maintains

10 – 25 MPa –Constant Pressure constant homogenization pressure at inlet

Homogenizer valve
Homogenizer valve (10
(10 –25
–25 MPa)
MPa)

Hydraulic Piston Pressure BALANCE EACH OTHER Homogenization pressure

New pressure (10 – 25 MPa): A new

Homogenizer valve
Homogenizer valve 22 (Stage
(Stage 2)
2) homogenization pressure is set by changing
the oil pressure of hydraulic forcer
Homogenizer – Process
Milk

Piston Pump: Pressure increase to

10 – 25 MPa –Constant Pressure

Homogenizer valve
Homogenizer valve (Stage
(Stage 1)
1) Actual Homogenization occurs here

Hydraulic Forcer Pressure BALANCE EACH OTHER Homogenizer valve pressure

Homogenizer valve
Homogenizer valve 22 (Stage
(Stage 2)
2) 1. Supplying a constant and controlled
back-pressure to the first stage
2. Breaks up the clusters formed after 1st
stage
Homogenizer Valve – Process 0.1 mm = 100 times the size of
homogenized fat globules
Milk

Forcer
Forcer GAP = 0.1 mm Seat

GAP: Speed of liquid is 100–400 m/s

Time of homogenization 10 – 15 microseconds

Homogenizer Valve – Energy

Milk

Piston Pump High Pressure

Homogenizer valve
Homogenizer valve High Pressure => Kinetic Energy

After H. Valve K.E => Pressure + Heat