Homogenized?!
Homogenized?
How is milk homogenized ? stops the cream floating to the top.
Answers: Homogenization is a mechanical treatment of the fat globules in milk brought about by passing milk under high pressure through a tiny orifice, which results in a decrease in the average diameter and an increase in number and surface area, of the fat globules. The net result, from a practical view, is a much reduced tendency for creaming of fat globules. Three factors contribute to this enhanced stability of homogenized milk: a decrease in the mean diameter of the fat globules (a factor in Stokes Law), a decrease in the size distribution of the fat globules (causing the speed of rise to be similar for the majority of globules such that they don't tend to cluster during creaming), and an increase in density of the globules (bringing them closer to the continuous phase) oweing to the adsorption of a protein membrane. In addition, heat pasteurization breaks down the cryo-globulin complex, which tends to cluster fat globules causing them to rise.
http://www.foodsci.uoguelph.ca/dairyedu/... I dread to think. But I wish they'd stop doing it - that's the best bit! Passing milk through a kind of colander with high pressure, that makes the cream stay within the milk and not separate, only a 2% separation is allowed.