IGNOU BPVI 13 2026 - Describe the different theories of milk homogenization. Eval

Question

Describe the different theories of milk homogenization. Evaluate the advantages 10 and disadvantages of homogenized milk in dairy processing and consumer use.

06 Mar 2026

Answer :

Word Count : 461

Milk homogenization is a mechanical process used in dairy processing to reduce the size of fat globules in milk so that they remain uniformly distributed throughout the product. The main objective of homogenization is to prevent cream separation and improve the physical stability and sensory quality of milk during storage and distribution. Several theories have been proposed to explain the mechanism of milk homogenization. The surface adsorption theory explains that during homogenization, the fat globules are broken into smaller particles, increasing their total surface area. The newly formed fat surfaces are rapidly covered by milk proteins and other surface-active components present in milk. This adsorption layer prevents the fat droplets from re-agglomerating and helps maintain a stable emulsion. According to this theory, stabilization of fat globules is mainly due to protein film formation around them. The viscosity theory suggests that homogenization increases the apparent viscosity of milk, which reduces the mobility of fat globules and slows down creaming. When fat globules are made smaller, their buoyant force decreases, making it difficult for them to rise to the surface. The increased

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