Science Fair Project Encyclopedia
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 external page here talks in detail about this technology.
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.
10-26-2009 08:16:03
The contents of this article is licensed from www.wikipedia.org under the GNU Free Documentation License. Click here to see the transparent copy and copyright details
The contents of this article is licensed from www.wikipedia.org under the GNU Free Documentation License. Click here to see the transparent copy and copyright details