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