Few processes are as critical, misunderstood and poorly executed as homogenization. Proper homogenization is both an art and a science.
Homogenization offers key benefits to the mix in advance of final pasteurization, aging, whipping, freezing and hardening, including reduction of fat droplet size, adding significant fat droplet surface area, and allowing for positive influences on the physical/chemical condition of proteins, phospholipids and any added emulsifiers. This creates a uniform fat-in-water emulsion preconditioned to “de-emulsify” (i.e., partial fat agglomeration) as needed. It all begins with milkfat.