Talk:Homogenization (chemistry)

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Chemistry?

Should the article really be called Homogenization (chemistry)? It seems to me, that the process of Homogenization is strictly of a physical nature. Hmm... I guess what we Germans call "Verfahrenstechnik" is usually called "chemical engineering", so I can see where you might get that mixed up (no pun intended). Maybe "(process engineering)" would be a better description than "(chemistry)". --BjKa (talk) 12:26, 11 August 2009 (UTC)[reply]

Frankly, this is an awful explanation of the process. Why does breaking up the fat molecules into small pieces prevent the cream from separating? —Preceding unsigned comment added by 216.135.11.50 (talk) 05:41, 19 February 2010 (UTC)[reply]

It looks like this page has been disemboweled: there's very little information about homogenization here, and the references indicate that the entry used to be more extensive. The sentence

"Controversy exists as to the health risks of consuming homogenized dairy products, specifically as regards the circulatory system.[citation needed]" has had the notes deleted and replaced with [citation needed.]Innkeeper23 (talk) 10:10, 1 April 2010 (UTC)[reply]

I removed it as off topic. I can't find that it was ever cited. The first version of this article has the quote marked citation needed. --Ronz (talk) 15:55, 23 July 2010 (UTC)[reply]

Homogenization of milk

Someone told me that homogenization of milk is a health issue because the breaking up of large fat molecules into smaller ones makes the body absorb much that it would not have otherwise. I think this should be presented in the article if it is a real issue which people have written about. __meco (talk) 08:05, 6 April 2010 (UTC)[reply]

I read this article a few weeks ago and someone removed a lot of info: the history , who invented it and the increase in heart disease since its inception, that is a suspected result of homogenization. Milkfat molecules are large and float to the top. Homogenization basically pulverizes it so tiny that it can no longer be digested in the stomach, continues on into the intestines where, because it is so tiny, it passes through the walls into the bloodstream. __cml218, 3/7/13 — Preceding unsigned comment added by Cml218 (talk • contribs) 19:44, 7 March 2013 (UTC)[reply]

Access to review article

Anyone out there with full acces to doi:10.1016/S1043-4526(07)53001-9? I think it would be useful for this article as well as United States raw milk debate. — Scientizzle 17:41, 14 October 2010 (UTC)[reply]