Tag: homogenisation

All about homogenisation and toning of Milk

All about homogenisation and toning of Milk

These are most common terms mentioned on the milk packets available now. Many confuse it with low fat milk.

Basically a layer of cream forms on the surface of milk on which the quality of milk can be judged.Since milk is an oil and water combination, it doesn’t stay mixed. Homogenized milk is run through tiny tubes, sometimes during the pasteurization process to keep fat and liquid molecules together. Fat molecules are reduced in size and tend to disperse more evenly throughout the milk so that creaming on the top of milk doesn’t occur.

Homogenization helps to deal with side effects of pasteurization which involved the formation of a layer with dead cells and bacteria.

Homogenized milk has many advantages:

· Uniform distribution of fat, no cream layer
· Full-bodied flavour
· Whiter, more appetizing colour.

But the fat contents remains the same or the homogenization should be done with milk of 2% fat.

Next is Toned Milk. Toning can be defined as the addition of th constituted skimmed milk to whole buffalo milk so as to reduce the fat to 3%. Hence its nutritive value is similar to that fresh cows milk. Double toned milk is prepared by mixing cows milk or buffalo milk with fresh skimmed milk or skimmed milk reconstituted from skimmed milk powder so that the fat content is not less than 1.5%. Its nutritive value is similar to toned milk but is lesser in fat and Vitamin A. Vitamin A has to be fortified.

These are a few methods that will provide variants in taste and colour and have the advantage of being pasteurized. Its one’s personal choice of what kind of milk they want to consume.

Having fresh milk from which the cream has been skimmed off from the top on boiling is a better option or consuming low fat milk is the best option where the milk has not gone through to many chemical processes and will lower the cholesterol consumption.