What are the benefits of homogenized milk?

There are many different dairy products on our supermarket shelves today, ranging from pasteurized and homogenized milk with a long shelf life to fresh micro-filtered milk that will only last a couple of days in the fridge. In addition to this, there is milk from different breeds of cows, such as Jersey cattle, and organic milk that is produced according to strict guidelines.

All this choice exists in a market where the consumer is constantly bombarded by marketing messages, with one dairy product promoted as better than another and vice versa. Suffice it to say that each different type of milk on the market has its own advantages and disadvantages; These are some of the specific benefits of homogenized milk.

First of all, it’s fair to say that homogenized milk has gotten a bad rap in the press of late. As consumers are more health conscious than ever and choose carefully what they eat and drink, it is not surprising that some people are opposed to this product, as some media groups claim that it is bad for health. This, however, is not entirely true.

The homogenization process basically consists of processing the milk to reduce the size of the fat globules in the liquid, leaving it much smoother than the original product. This, of course, has a major effect on the flavor and consistency of the product. However, what is not yet clear is whether or not this has a positive or negative effect on human health.

So far, there is no scientific evidence from the number of studies that have been done to say that homogenized milk is bad for you. This is especially true when it comes to milk allergies, as claims that this product can cause more severe allergic reactions in people have been shown to be false. In some cases, homogenized milk can actually be beneficial.

Since fat globules are broken down into smaller sizes, usually by machines such as the Alfa Laval SHL25 homogenizer or Tetra Pak TA30 homogenizer, which are leaders in the field, this can improve milk digestibility. Therefore, those who find non-homogenized milk difficult to digest are advised to try this option.

Another advantage of homogenized milk is that it is much better for cooking. The reason for this is that it has a smoother, more even consistency due to the fact that the fat is in smaller molecules and is evenly distributed throughout the milk. This can be extremely helpful for both home cooks and professionals looking to create consistent products in the kitchen.

There is also the fact that homogenized milk that has been processed by one of the many Tetra Pak, FBF Italia or Alfa Laval machines on the market has a unique texture and flavor compared to milk that has not been processed in the same way. . This can be good or bad, depending on the person drinking the milk and their particular taste.

A final advantage of homogenized milk is that the processing actually gives it a longer shelf life than non-homogenized milk. This is because the cream, unless removed with a Tetra Pak or Alfa Laval cream separator, tends to sit on top of the milk if it hasn’t been homogenised, and can then quickly turn rancid.

However, an advantage of using a Tetra Pak or Alfa Laval cream separator is that there will be a much lower fat content than with homogenised milk. This is because the fat is removed from the product rather than being mixed with it evenly.

In general, homogenized milk has several benefits, including some improvements in the digestibility of cow’s milk, a longer shelf life, and a better product for cooking and preparing certain food products, and even taste and texture, depending on the individual.