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Homogenization



Homogenization describes a method used in Agricultural Science, specifically in dairy products. Homogenization is used on fresh milk to prevent the separation of a cream layer. In more technical terms 'Homogenization is a fluid mechanical process that involves the subdivision of particles or droplets into micrometre sizes to create a stable dispersion or emulsion for further processing'. This [http://www.niroinc.com/html/soavi/stechnolgy.html external] page contains a detailed description of homogenization equipment from one vendor. This other [http://www.foodsci.uoguelph.ca/dairyedu/homogenization.html external] page has a similar explanation of the technology along with theories on how the homogenization mechanism actually works. Homogenization forces hot milk, under high pressure, through small nozzles. The fat globules become small enough so that they remain evenly dispersed throughout the milk. Unit operations Food science


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Homogenization
Homogenization_milk


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