Effect of Homogenization on Milk | Creaming, Viscosity & Stability Explained | Dairy Technology

Why does homogenized milk look whiter, feel creamier, and never form a cream layer? In this lecture, we explore the Effect of Homogenization on Physical Properties of Milk and how mechanical size reduction changes milk structure and stability. You will understand: • Fat globule size reduction (3.3 µm → 0.4 µm) • Surface area expansion and protein adsorption • Stokes’ Law and prevention of creaming • Increase in viscosity and internal friction • Light scattering and enhanced whiteness • Improved mouthfeel and texture • Effect on digestibility and lipid bioavailability • Advantages and limitations of homogenization This topic is essential for undergraduate and diploma students of Dairy Technology and Food Engineering. Because homogenization changes more than just size — it transforms structure. #DairyTechnology #Homogenization #MilkProcessing #MilkStability #MilkViscosity #DairyScience #MilkTechnology #FoodEngineering #Mootechie