Description
Homogenization mechanically reduces fat globule size to create a stable emulsion in dairy products.
Technical
The high‑pressure shear ruptures the phospholipid monolayer surrounding milk fat globules, exposing the core to the aqueous phase and increasing interfacial area. This larger surface area allows milk proteins and casein micelles to adsorb and stabilize the emulsion, preventing creaming. The process also generates shear‑induced turbulence that can denature whey proteins if pressure or temperature is too high.
Science
Primary Reaction
Shear‑induced rupture of the phospholipid monolayer surrounding milk fat globules
Sensory Profile
Aroma ()
neutralmilk-likeslightly butterycleanfreshmild
Origin & History
Civilization
John Y. Stokes and the dairy industry