How does the homogenization process work?

Answer 1

kills bacteria

discovered by Louis pasteur, hence pasturization

(Actually, no. Pasteurisation is what kills germs. Homogenisation has nothing whatsoever to do with germs and everything to do with 'shelf life' because it breaks down the fat in the milk into tiny globules which cannot form again so you don't get any cream at the top of the milk. It damages the structure of the milk and enables the fat in the milk to go into the bloodstream unchanged. As usual the consumer has little choice but to pay top price for second-rate food. As you might guess, I hate homogenised milk and am trying to find a supplier of Pasteurised, non-homogenised milk. - added by Marie Cadavieco)

Answer 2

Homogenization is the process of breaking cells apart. The molecular structure of the fat (in milk for example) is altered by spinning the liquid at a high velocity causing the fat cells to break down into smaller forms.

Answer 3

Homogenized milk is any sort of milk that has been mechanically treated to ensure that it has a smooth, even consistency. The homogenization process typically involves high temperatures, agitation, and filtration, all aimed at breaking down milk's naturally occurring fat molecules. Once broken, these molecules stay suspended in the milk and resist separation. The process makes fat filtration much easier for manufacturers, and lengthens milk's shelf life.

Source : wisegeek.com

Answer 4

Milk homogenization takes a large batch of collected milk and mixes it all together until the milk is all the same and then forces it through small holes at a high pressure. This process allows all the fat to break down into small particles to prevent it from separating at the grocery store.