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(həmŏj'ənəzā`shən), process in which a mixture is made uniform throughout. Generally this procedure involves reducing the size of the particles of one component of the mixture and dispersing them evenly throughout the other component. Probably the most familiar example of a homogenized product is commercially sold milk. In milk that has not been homogenized the globules of fat range in diameter from approximately 1 to 20 micrometers (millionths of a meter), or 40 to 800 millionths of an inch. This allows them to separate out from the rest of the milk if it is allowed to stand. After homogenization the globules are reduced to a range of sizes clustering closely about 1 micrometer and remain stably dispersed through the milk. Homogenization is usually accomplished by pumping the milk through a small opening at high pressure. Milk that has been homogenized is better suited for shipment in paper containers but deteriorates more rapidly than unhomogenized milk.



in metallurgy, the creation of a homogeneous (uniform) structure in alloys by getting rid of concentrated microirregularities formed in alloys during crystallization, diffusion metal spraying, and so forth. For homogenization, alloys are subjected to heat treatment—so-called diffusion or homogenizing annealing—during which for the diffusion processes the chemical composition in microvolumes is made uniform and commensurable with the size of the grains of the alloy. The annealing temperature is usually 0.8 to 0.9 of the temperature at which the alloy melts down. The duration of such annealing varies from one hour to several dozen hours and depends on the type of alloy, its structure, and the degree to which inhomogeneity is liquated. Homogenization improves the technological plasticity of alloys, increases the stability of the mechanical properties, and decreases their directionality.

References in periodicals archive ?
In present study, skim milk extender was found superior in maintaining motility (%) and normal acrosomal ridge (%) over homogenized milk, whole buffalo milk, whole cow milk, whole camel milk and modified homogenized milk extenders.
Thus, in cheese-making, homogenized milk is never used.
For this reason, it is more difficult to make cheese from homogenized milk because the curd solidifies less.
If she went to the office with her one week old baby and told the physician that she was feeding her baby homogenized milk, what would be the reaction of her physician?
In either case, the homogenized milk sample is treated with a denaturing agent such as ethanol, sodium oxalate, or formic acid, and the lipids are extracted into an organic solvent.
For a milder taste, use less Chai Masala; Milk may burn if the heat is too high-- Be sure to brew at a medium-high temperature; Stainless steel or non-stick pots work well for making chai--They conduct heat well and are simple to clean; The type of milk used may vary from fat-free to homogenized milk, depending on your preference.
Vitamin D--fortified homogenized milk provides the major food source of this nutrient.