Weiterhomogenisiert

Weiterhomogenisiert is a term used in the dairy and food industry to describe products that have undergone an additional homogenization step beyond the standard industrial process. Homogenization is a mechanical treatment that breaks fat globules into smaller droplets to create a stable emulsion and prevent creaming. Weiterhomogenisiert indicates that the fat droplets have been reduced to an even smaller average size than in conventional homogenization, improving emulsion stability and giving a smoother, more uniform texture.

The process typically involves higher pressures, additional passes through a homogenizer, or alternative nozzle configurations, sometimes in combination with precise temperature control. The resulting fat globule size distribution can influence creaming tendency, mouthfeel, pourability, and the product's stability during storage and heating. In dairy beverages, milk, cream, and some drinking yogurts, weiterhomogenisierte products are marketed for their consistent texture and reduced separation, while in some products the ultra-fine emulsion may alter whipping properties or foam formation.

Labeling varies by producer and market; there is no universal legal standard that defines 'weiter homogenisiert.' The term is mainly a technical descriptor in product specifications, quality controls, or marketing communications to indicate a higher degree of homogenization than typical commercial milk. For consumers, the difference may be subtle, manifesting as smoother texture, greater stability against separation, or altered handling characteristics in certain applications.

See also: homogenization, dairy processing, emulsion stability.