Homogenization and the Importance of Extending the Shelf Life of Dairy Products

Abstract

Milk or any dairy products are transported to different dairy products processors all around the country. These trips could take from a couple minutes to several hours, hence these products could encounter bacteria growth more known as spoiling if industries do not work on extending their lifetime. These products go through trips, process, and storage which ends up on the run for about a week. Therefore, extending the shelf life of dairy products will enhance the quality of it when consumers buy it. Not forgetting that it will also give a larger window for the products to reach consumers. Usually, dairy industries focus on pasteurization of the milk in order to extend the lifetime of the products. However, homogenization is one of the processes that can make the products last longer and increase their quality. This project aims to help industries to be aware of the importance of an adequate homogenization treatment for the conservation and good quality of the dairy products. As well as to show the different homogenization processes that can be used to improve the quality of the dairy products.