Homogenization Optional

Homogenization improves the stability of the fat emulsion by decreasing the average fat globule size. It also improves the consistency, structure, and appearance of the processed cheese. The flavor intensity is, however, reduced. If certain additives or spices are to retain their original form, they must be mixed into the product after homogenization. Because homogenization involves unnecessary additional capital, operational, and maintenance costs, and prolongs the production schedule, it is recommended only for blends with high fat contents. It is important to take care disinfecting the homogenizer, which could otherwise cause the reinfection of the final product.

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