Table of ContentsIntroductionHomogenized MilkDifference Between Homogenized and Pasteurized MilkHomogenization ProcessHarmful Facts:Pasteurized MilkPasteurization ProcessAdvantages of Pasteurization:Effects of Pasteurized MilkConclusionIntroductionWe have always heard that drinking Milk is very important for our overall health. After all, milk is enriched with a range of vitamins, including vitamins B2 and B12, vitamins A and D, and is also a source of calcium, pantothenic acid, selenium, biotin and protein which can improve our general health. In this essay, we will discuss what homogenized milk is as well as the difference between homogenized milk and pasteurized milk. Say no to plagiarism. Get a tailor-made essay on “Why Violent Video Games Should Not Be Banned”? Get the original essay Homogenized Milk Homogenization is a completely separate process from pasteurization, so you may have pasteurized milk that has not been homogenized and vice versa. Most of the milk you see on supermarket shelves is both pasteurized and homogenized and many people don't understand the difference between the two. Pasteurization is a process that most people are familiar with. This process quickly heats and then cools the milk to kill harmful microbes and germs in the milk. Difference between homogenized and pasteurized milk Homogenization is a mechanical process and does not involve any additives. And just like pasteurization, there are arguments for and against it. It is beneficial for large dairy farms to homogenize milk because the process allows them to seamlessly mix milk from different herds. By preventing the cream from rising to the top, homogenization also leads to a longer shelf life, which is attractive to consumers and also allows large farms to ship greater distances and do business with more retailers. Homogenization makes it easier for dairies to filter out fat and create two percent, one percent, and skim milk. But as with most mechanical processes, when you homogenize milk, you not only change the size of the fat globules, but you also rearrange the fat and protein molecules, which could change how they work in the human body. Finally, it is the next step after pasteurization. Manufacturers use it to modify milk intended for human consumption. While pasteurization involves heating the milk to kill bacteria, homogenization involves treating the milk so that the cream does not separate. This results in a well-mixed drink that has the same consistency throughout the final dairy product. Finally, homogenization makes it easier for dairies to filter fat and create two percent, one percent, and skim milk. Homogenization process Homogenized milk passes through small tubes during processing. These tubes reduce the size of fat molecules found in milk. This allows the fat or oil part of the milk to stay mixed with the water part. During pasteurization, milk white blood cells accumulate at the bottom of the tanks after heating. The homogenization process also helps reverse this action and redistribute the white blood cells in the milk. Harmful Facts: Homogenization is not always a good thing. The process itself reduces the size of fat molecules found in milk. With smaller fat molecules, fat may be easier for your body to absorb. The size of moleculesProtein in homogenized milk is also reduced, meaning that this protein is not absorbed, but simply passed through the body. This means that while we've always been told that milk is healthy, homogenized milk could contribute to weight gain and poor nutrition. It could also contribute to hardening of the arteries and other heart problems. Many types of homogenized milk also contain harmful added hormones. In some research, these hormones themselves have been linked to problems like cancer. The homogenization process makes the fat molecules small enough to bypass digestion, the natural hormones in milk and the hormones that cows receive to produce more milk also bypass digestion. Therefore, these hormones interact directly with the hormones in your body. Homogenization facilitates the absorption of fats. Pasteurized milk A process first developed by Louis Pasteur in the 19th century to keep wine fresh longer, pasteurization was one of the first processes to be industrialized. during commercial mechanization of food products, its importance lies in the eradication of harmful bacteria; Heat treatment kills heat-sensitive pathogens to reduce the risk of zoonotic diseases such as tuberculosis, E. Coli, salmonella and Campylobacter Jejuni. Raw milk contains intestinal bacteria transferred from the cow or goat that can be fatal to humans. This is why the adoption of pasteurization as a safety measure aimed at reducing the pathogenic risk has become widespread in the dairy industry and constitutes for most countries in the world a legal preliminary solution before being able to sell a dairy product, as a health measure due to the health risk linked to unprocessed milk. In addition to this, pasteurization also has a secondary benefit in extending the shelf life of products during refrigeration. Pasteurization is defined as heat treatment below F0=3, the minimum heat treatment necessary to sterilize food – this is equivalent to heating to 121.1°C for 3 minutes. Compared to the sterilization process, pasteurization is a set of gentler heat treatment options over a temperature range of 60°C to 115°C. Pasteurization ProcessIt's not just the ice pack in your kitchen that makes this possible, but also the way milk and other foods are specially treated before arriving at your home. The key is a process called pasteurization, in which fresh foods are heated briefly to high temperatures to kill bacteria, then cooled quickly before being shipped to grocery stores. By dramatically increasing the shelf life of packaged foods, pasteurization has proven to be one of the most important food preservation technologies ever developed. With unpasteurized milk, you don't get the same level of nutrients that you would otherwise. kinds of milk. This makes it very unique and ensures that you will not have to worry about serious health problems. When it comes to other types of milk, many other problems could arise. This means that if you are very concerned about getting the right amount of added nutrients, make sure you are not drinking pasteurized milk. Benefits of pasteurization: Pasteurized milk can be a source of pathogens that cause foodborne illnesses that can result. in the event of illness, hospitalization and death. Indeed, milk can be contaminated in various ways. Pathogens can.