homogenizált

Homogenizált is a term used to describe a substance that has undergone homogenization, a process intended to create a uniform composition by reducing and evenly distributing dispersed phases such as fat droplets or solid particles. In dairy, it most commonly refers to milk that has been treated to break down fat globules into much smaller droplets, resulting in a stable, uniform emulsion that remains blended rather than separating into cream and skim layers.

In milk processing, homogenization is typically performed with a high-pressure homogenizer. Milk is forced through narrow valves or orifices at high pressure, which generates shear forces that rupture fat globules and create a large number of tiny droplets, usually in the range of about 0.2 to 2 micrometers. The increased surface area of the dispersed fat droplets, aided by milk proteins and phospholipids, helps stabilize the emulsion and prevents creaming. Most homogenized milk is then pasteurized.

Beyond dairy, homogenization can be applied to other emulsions and suspensions in food, cosmetics, and pharmaceuticals to achieve uniform texture and appearance. In these contexts, it helps distribute oils, flavors, or active ingredients evenly throughout a product.

Effects and considerations include improved stability and consistency, whiter appearance, and a particular mouthfeel. The process is typically followed by pasteurization or sterilization to ensure safety. While homogenized dairy products share nutritional profiles with non-homogenized counterparts, some sensory properties, such as taste and texture, may differ slightly.

See also: emulsification, pasteurization, dairy processing.