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The Nutritive Value of Homogenized Milk: a Review¹

Michigan Agricultural Experiment Station, East Lansing

ABSTRACT

An attempt has been made to make this review as complete and unbiased as possible. To this end opinions, observations and data bearing on the subject have been gleaned from the literature. That many data were conflicting is a foregone conclusion. Nevertheless, the majority of the data reported herein would seem to support the following conclusions concerning homogenized milk:

1. The homogeneity of properly processed homogenized milk assures equal distribution of the fat, vitamin A, and added vitamin D to those who consume the milk.
   
2. Homogenization retards or inhibits the development of the copper induced oxidized flavor over an extended period of time. Thus, the milk properly stored and refrigerated retains the fresh flavor which contributes much to its palatability.
   
3. The smooth, uniform consistency of properly homogenized milk, as shown by the absence of cream flecks, non-miscible cream or butter granules, further contributes to its palatability.
   
4. Proper homogenization changes normal hard-curd milk to' a soft curd milk, which appears to be digested slightly more easily but neither more quickly nor more completely than hard-curd milk despite a faster stomach-emptying time.
   
5. Reduction in the size of the fat globules by homogenization does not increase the digestibility of the fat, since the digestibility of the fat of fresh whole milk is so nearly complete that any marked increase in digestibility is not possible.
   
6. Homogenized milk has been used successfully in the preparation of infant formula and in infant feeding.
   
7. The ingestion of homogenized milk seems to be associated with a lack of distress and a sensation of overfullness during digestion. Hence, homogenized milk would seem to be especially suited for hospital dietaries.
   

¹ Journal Article no. 944 (n.s.) from The Michigan Agricultural Experiment Station.