IndexIntroductionHomogenized 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 general health. After all, milk is enriched with a range of vitamins including vitamin B2 and B12, vitamin A and D, as well as providing a source of calcium, pantothenic acid, selenium, biotin and protein which can help our overall health. In this essay, we will discuss what is homogenized milk and the difference between homogenized milk and pasteurized milk. Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an Original Essay Homogenized Milk Homogenization is a completely separate process from pasteurization, so you can have pasteurized milk that has not been homogenized and vice versa. Most of the milk you see on the supermarket shelf is either pasteurized or 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 advantageous for large-scale dairy farms to homogenize milk because the process allows them to mix milk from different farms without problems. By preventing cream from rising to the surface, homogenization also leads to a longer shelf life, which is attractive to consumers and also allows large farms to ship longer distances and do business with more retailers. Homogenization makes it easier for dairies to filter out the fat and create 2%, 1% 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 alter how they act in the human body. . Finally, it is the next step after pasteurization. Producers use it to adulterate milk intended for human consumption. While pasteurization involves heating the milk to kill bacteria, homogenization involves processing the milk so that the cream doesn't separate. This results in a well-blended drink that has the same consistency throughout the final milk product. Finally, homogenization makes it easier for dairies to filter out the fat and create 2%, 1% and skim milk. Homogenization ProcessHomogenized milk passes through small tubes during processing. These tubes reduce the size of the fat molecules in milk. This allows the fat or oil portion of the milk to remain mixed with the water portion. During pasteurization the white blood cells of the milk collect 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 the fat molecules in the milk. With smaller fat molecules, fat can be absorbed more easily by the body. The size of the protein molecules in homogenized milk is also reduced, which means that this protein is not absorbed, but simply passed through thebody. This means that even though we have always been told that milk is healthy, homogenized milk could contribute to weight gain and poor nutrition. It may 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 same hormones have been linked to problems such as cancer. The homogenization process makes the fat molecules small enough to bypass digestion, the natural hormones in milk, and the hormones cows receive to produce more milk also bypass digestion. Therefore, these hormones interact directly with the body's hormones. Homogenization makes the fat easier to absorb. Pasteurized Milk A process first developed by Louis Pasteur in the 19th century as a way to keep wine fresher for longer, pasteurization was one of the first processes to be industrialized during the 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 which can be lethal to humans and therefore the adoption of pasteurization as a safety measure in reducing pathogenic risk has become widespread in the dairy industry and for the most part of countries in the world is a legal prerequisite before being able to sell any dairy product as a health measure due to the health risk associated with unprocessed milk. In addition to this, there is also a secondary benefit of pasteurization in extending the shelf life of the product during refrigeration. Pasteurization is defined as a 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 gentler set of heat treatment options in a temperature range of 60°C to 115°C. Pasteurization ProcessIt's not just the fresh package in your kitchen that makes this possible, but 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 briefly heated to high temperatures, to kill bacteria, then rapidly cooled 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 get in other foods. types of milk. This makes it truly unique and ensures that you won't have to worry about serious health problems. When dealing with other types of milk, a whole host of other issues could arise. This means that if you are someone who is very concerned about getting the right amount of added nutrients, make sure you are drinking pasteurized milk and they are not. Benefits of Pasteurization: Pasteurized milk can be a source of foodborne illness-causing pathogens that can result in illness, hospitalization and death. This is because milk can be contaminated in various ways. Pathogens can spread through feces, water, soil that may be on the cow's udder, sores on teats, or from worker's hands. Microorganisms such as Salmonella, Listeria,.