Used to make a mixture / liquid 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 homogenised product is commercially sold milk.
that has not been homogenised the globules of fat range in diameter from approximately
1 to 20 micrometers. 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. Common makes of homogenizer
are APV Gaulin, Rannie, Niro, Crepaco, Alfa Laval, Tetra Alex, Soavi, Cherry