Homogenisation

[druiaghtagh]

Can anybody please explain the mechanics of homgenisation?

[incitatus]

I take it we are talkking about milk? In milk the fat (cream) is distributed in quite large globules. because they are large they respond to bouyant forces and settle to the surface of the milk. Homogenisation involves the breaking up of these large globules into much smaller ones which then remain suspended in the milk without rising. normally this is done either by forcing the milk through very small holes or by the use of rapid blades. Do you want a further discussion on the forces present in colloids?

[druiaghtagh]

thankyou incititas, i am just a layman in this field and would be unable to contribute anything useful, does heat and pressure play a part in process of homogenisation?

[Gef]

Shake the bottle!

[melandraf]

All Milk from the Co-Op is homogonised. i think it has a funny twang to it, especially in a cup of tea...

[incitatus]

no. homogenisation does not need heat. pressure comes into it, but this doesnt affectr the taste. Sterilisation m,akes it taste mank as this is a heat treatment and caramelises them lactose in the milk. Most milk from supermarkets is homogenised as a scam- all the semi skimmed, skimmed and whole pasteurised milk is, for example. This is done to increase profits. the eu set a minimum fat level for whole milk, so the supermarkets skim all the fat from the milk they get, add the minimum back in in a homogenisation process, pocket the extra cream and run away laughing. This is why milk in a supermarket bottle doesnt separate out into cream at the top like the "breakfast milk" and other top end milks does