Advantages And Disadvantages of Homogenising Milk

Homogenisation Advantages And Disadvantages of Homogenising Milk

Homogenising milk involves processing the milk to reduce the fat globules in the milk and making the final product smoother and with less fat content. Most of the liquid in most supermarkets or shops must undergo homogenising due to some reasons. Homogenised milk has some advantages as well as disadvantages to human beings who consume it. The following are some of the advantages and disadvantages of homogenising milk:

Advantages of Homogenising Milk.
1. Homogenising milk makes it possible for milk to stay longer while still fresh.
Homogenised milk has fat cells with uniform size, and therefore the milk can stay fresh for a more extended period as compared to the milk that you receive directly after milking your cows. Homogenising milk involves the removal of the cream that appears as a layer at the top of the milk and which makes the milk to lose its freshness very fast.

2. Homogenising milk makes the digestion of milk easier.
The non- homogenised milk makes most of its consumers to have stomach upsets when they consume it. For this reason, they are advised to drink homogenised milk since, during the homogenising process, the fat globules in the milk are broken down into smaller particles which means the consumers can digest the milk without any stomach challenges.

3. Homogenising milk improves its taste and colour.
Most people prefer buying and consuming white milk because whiter milk seems to be purer than the milk that creams in colour. Homogenising milk improves its complexion to a whiter colour. Homogenising milk also makes the homogenised milk have a creamy taste with a balanced fat content that is very important for the consumers.

4. Homogenising milk makes milk to be an excellent product for cooking and preparing some foods.
Homogenised milk is perfect for cooking tea or even other drinks that require milk. Homogenising milk thereby makes milk a better product that is necessary for cooking because homogenised milk has smaller fat globules and hence smoother as compared to the ordinary milk. On the other hand, other foods require creamier milk as an ingredient for their preparation. Homogenising milk makes homogenised milk to be a preferred ingredient for cooking such kind of foods.

Disadvantages of Homogenising milk.
1. Homogenised milk is hazardous to your health.
Homogenised milk has smaller particles as compared to non-homogenised milk. As a result, during digestion, the tiny particles are absorbed by the bloodstream directly and thereby causing harm to your health. Homogenised milk is also known to cause cancer and heart disease.

2. Homogenised milk reduces the nutrient value of the milk.
During milk homogenisation, the fat in the milk is broken down into tiny particles, and hence essential vitamins such as Vitamin D and A are also broken down into microscopic particles. The reduction of particles of such nutrients makes the value of the nutrients in the milk to be less.

In conclusion, homogenising milk can be advantageous as well as disadvantageous. The health problems arise most when you consume the homogenised milk in excess.