HOMOGENIZATION
Size Reduction
Homogenization
PrerequisiteAlso: high-pressure homogenizer · milk homogenizer
Forcing liquid through a narrow gap at high pressure to reduce fat globule or particle size to a stable emulsion (e.g. milk, cream, dressings).
Typical Hazards
- BBiologicalPathogen survival; biofilm in homogenizer head
- CChemicalLubricant contamination from plungers
- PPhysicalValve seat fragments, seal pieces
Typical Controls
- Pre-homogenization pasteurization (homogenization is not a kill step)
- Food-grade lubricant on plungers
- CIP validation including homogenizer head
Regulatory Citations
2 cross-references across 1 documents