Today there are many different dairy products on the shelves of our supermarkets, ranging from pasteurized and homogenized milk with a long shelf life to fresh microfiltered milk that will only last a couple of days in the fridge. In addition to this, there is milk from different breeds of cows, such as Jersey cattle, and organic milk that is produced according to strict guidelines.
All this choice exists in a market where the consumer is constantly bombarded by marketing messages, where one dairy product is promoted as better than another and vice versa. Suffice it to say that each type of milk on the market has its own advantages and disadvantages; These are some of the specific benefits of homogenized milk.
First of all, it’s fair to say that homogenized milk has gotten a bad rap from the press of late. As consumers are more health conscious than ever and choose carefully what they eat and drink, it is not surprising that some people are taking this product against it, as some media groups claim that it is bad for health. However this is not entirely true.
The homogenization process basically consists of processing the milk to reduce the size of the fat globules in the liquid, leaving it much smoother than the original product. This, of course, has a major effect on the flavor and consistency of the product. However, what is still unclear is whether or not this has a positive or negative effect on human health.
As of yet, there is no scientific evidence from the number of studies that have been done to say that homogenized milk is bad for you. This is especially true when it comes to milk allergies, as claims that this product can cause more serious allergic reactions in people have been shown to be false. In some cases, homogenized milk can be beneficial.
Since fat globules are broken down into smaller sizes, typically by machines such as the Alfa Laval SHL25 homogenizer or the Tetra Pak TA30 homogenizer, both leaders in the field, this can improve milk digestibility. Therefore, those who find non-homogenized milk difficult to digest are advised to give this option a try.
Another advantage of homogenized milk is that it is much better for cooking. The reason for this is that it has a smoother and more uniform consistency due to the fact that the fat is in smaller molecules and is evenly distributed throughout the milk. This can be extremely useful for both home cooks and professionals looking to create consistent products in the kitchen.
There is also the fact that homogenized milk that has been processed by one of the many Tetra Pak, FBF Italia or Alfa Laval machines on the market has a unique texture and taste compared to milk that has not been processed in the same way. . This can be a good or bad thing, depending on the person drinking the milk and their particular taste.
A final advantage of homogenized milk is that the processing gives it a longer shelf life than non-homogenized milk. This is because cream, unless removed using a Tetra Pak or Alfa Laval cream separator, tends to settle on top of the milk if it has not been homogenized and can then quickly turn rancid.
However, an advantage of using a Tetra Pak or Alfa Laval cream separator is that there will be a much lower fat content than with homogenized milk. This is because the fat is removed from the product rather than mixing with it evenly.
In general, homogenized milk has several benefits, including certain improvements in the digestibility of cow’s milk, a longer shelf life and a better product for cooking and preparing certain food products, and even the taste and texture, depending on the person. .