Homogenized milk

Homogenized milk is a type of milk that has been processed so that the fat is distributed uniformly, preventing a layer of cream from forming on the surface. This is achieved by forcing the milk under pressure through small holes, which reduces the size of the fat globules and results in a smoother, more homogeneous texture.

The homogenization process was developed in the late 19th century in Europe, and has since become a common practice in the global dairy industry to improve the appearance, flavor, and texture of milk, as well as its shelf life.

Properties: Homogenized milk retains all the nutritional properties of fresh milk, being an excellent source of protein, calcium, vitamins A, D, and B12, among other essential nutrients. Furthermore, its uniform texture makes it easy to use in a multitude of recipes, from beverages and desserts to sauces and baked goods.

In different Latin American countries, homogenized milk may also be found under names such as processed milk, whole homogenized milk, or simply homogenized milk. However, the most common and recognized term is homogenized milk.

This ingredient is essential in many recipes that require milk with a consistent texture and no fat separation, providing creaminess and improving integration with other ingredients.