What are homogenization and pasteurization?


Homogenization vs Pasteurization

Everyone has heard the terms homogenization and pasteurization, however, quite a few people know what exactly they mean. Although the processes are assumed to be similar, they are very different.

In the homogenization process, the chemical structure and nutritional values of the product do not change. The aim of the homogenization process is to improve the product quality by effecting on just the physical properties. Homogenized milk is whiter, more viscous and tastier than normal milk.

Pasteurization, on the other hand, is a process carried out to eliminate harmful bacteria in milk. In the pasteurization process, the milk is heated and cooled suddenly so that the harmful bacteria in the milk are eliminated and the protein, casein, and vitamins in the milk are not damaged since the duration of the process is kept short. Cooking milk at home will cause much amount of nutritional value loss due to a longer boiling period.

What are the Differences Between Homogenization and Pasteurization?

Differences between homogenization and pasteurization:

  • In homogenization, the chemical properties of milk do not change.
  • The chemical properties change in pasteurization.
  • Homogenization is applied for consistency, flavor, and quality.
  • Pasteurization is applied for food safety.
  • Homogenization is applied at 50-70°
  • In the pasteurization process, the temperature can reach up to 150°
  • The pasteurization process is applied for food and beverage.
  • Homogenization has a wide range of applications in various industries such as food and beverage, chemical-petrochemical, pharmaceutical, biotechnology, and cosmetics.

In this article, we tried to explain the differences between “homogenization and pasteurization” without going into technical details so that everyone can understand it.