Global Journal of Dairy Farming and Milk Production

Opinion Article - Global Journal of Dairy Farming and Milk Production ( 2022) Volume 7, Issue 2

Homogenized milk: Benefits and risks of homogenizing milk

Z Torkun*
Department of Food Science and Engineering, Xinjiang University, Urumqi, China
*Corresponding Author:
Z Torkun, Department of Food Science and Engineering, Xinjiang University, Urumqi, China, Email:

Received: 01-Jul-2022, Manuscript No. GJDFM-22-73191; Editor assigned: 04-Jul-2022, Pre QC No. GJDFM-22-73191 (PQ); Reviewed: 21-Jul-2022, QC No. GJDFM-22-73191; Revised: 29-Jul-2022, Manuscript No. GJDFM-22-73191 (R); Published: 05-Aug-2022, DOI: 10.15651/2449-1861.22.7.075


The straightforward process of milk homogenization uses high pressure to break down the milk fat into smaller particles, mixing and dispersing it. The final result is a more homogeneous mixture since the minute particles remain suspended in the milk. Homogenization is a step in the process that does not involve any additions or chemical treatments and became commonplace in the 19th century. When buying non-homogenized milk, consumers either skim the cream layer from the top or give the milk a good shake to re-distribute the cream equally.

Not for flavor, but to give milk its familiar rich, white color and smooth texture, milk is homogenized. By doing this, the cream is kept from floating to the top and we can avoid adding the cream back into the milk before consuming it. The homogenization procedure has no impact on the composition or flavor of milk.

When milk is homogenized, the fat globules in the milk are reduced, making the finished product smoother and containing less fat. Due to several factors, the majority of the liquid in most supermarkets and shops must be homogenized. For people who consume it, homogenized milk has various benefits as well as drawbacks. Some of the benefits and drawbacks of homogenizing milk are listed below.

Homogenized Milk Benefits

Milk can remain fresher for longer after it has been homogenized. Compared to milk you get just after milking the cows, homogenized milk has fat cells that are a consistent size, allowing the milk to stay fresh for a longer length of time. Milk must be homogenized in order to remove the cream layer that forms on top and causes the milk to quickly lose its freshness.

Milk can be more easily digested after homogenization. Most non-homogenized milk drinkers experience stomach distress after consuming it. They are therefore encouraged to drink homogenised milk since, during the homogenization process; the milk's fat globules are broken down into smaller particles, allowing customers to digest the milk without experiencing any stomach issues.

Milk tastes and looks better after homogenization. The majorities of people choose to purchase and consume white milk since it appears to be purer than milk that is cream-colored. Milk's appearance is improved by homogenization, making it appear whiter. In addition to giving milk a creamy flavor and a balanced fat content, homogenizing milk also improves its nutritional value for customers.

Milk becomes a fantastic product for cooking and making some cuisines when it has been homogenized. Tea and other beverages that call for milk can be prepared with homogenized milk. Because homogenized milk has smaller fat globules and is smoother than regular milk, it improves milk, making it a superior product that is important for cooking. Other foods, however, call for creamier milk as a component in order to be prepared. When milk is homogenized, it becomes a desirable ingredient in the preparation of these foods.

Risks of Homogenized Milk

Health is at risk if you drink homogenized milk. Comparatively speaking, homogenized milk has smaller particles than non-homogenized milk. Because of this, during digestion, the minute particles are directly absorbed by the circulation, harming the health. Additionally, homogenized milk has been linked to both cancer and heart disease.

The nutritional value of homogenized milk is diminished. The vital vitamins like Vitamin D and A are also broken down into microscopic particles during milk homogenization, which breaks down the milk's fat into tiny particles. The value of the nutrients in milk is decreased due to the reduction of such nutrient particle sizes. Both advantages and disadvantages might result from homogenizing milk. Most health issues occur when we consume excessive amounts of homogenized milk.