Homogenization of Milk: High-Pressure Homogenizers

High-pressure homogenization of milk is a process introduced quite recently whereby homogenization pressures up to 400. MPa can be achieved. The higher homogenization pressures allow for considerably smaller fat globules to be achieved than in conventional homogenization, that is, at pressures of 10-30. MPa. Particularly for acid-coagulated products, for example, yogurt, the small fat globules in high-pressure homogenized milk have been shown to be promising for improving the texture of reduced-protein products. The high pressures achieved during high-pressure homogenization are accompanied by considerable increases in temperature, by ?50. °C at 300. MPa, as a result of which enzymes and bacteria in milk may be inactivated. High-pressure homogenization may provide a single-step alternative to pasteurization and homogenization of milk, provided that conditions can be optimized such that spoilage bacteria and lipoprotein lipase are inactivated without creating homogenization clusters of fat globules.