Natural milk supply increase
Breastfeeding: Tips to Increase Your Milk Supply l University Hospitals l Northeast Ohio
Signs That a Breastfed Baby Is Being Well Nourished
- Your baby nurses at least 8 to 16 times in 24 hours, or every 2 to 3 hours. Your baby may be fussy once or twice a day. At these times, he or she wants to nurse often for several hours before seeming full. This is called cluster feeding.
- Your baby wets at least 6 cloth or 5 disposable diapers and has at least 1 bowel movement in 24 hours. This occurs by 1 week of age.
- You can hear your baby swallow milk while nursing or you can feel your baby swallow when lightly touching his or her throat.
- Your breasts seem softer after nursing.
- Your baby gains 4 to 8 ounces a week after the first week. There is no need to weigh your baby at home. Your baby’s doctor will do this for you. You may notice that your baby has outgrown his or her clothing.
- Your baby has regained his/her birthweight by 10 to 14 days after birth.
Factors Which Can Cause Your Milk Supply to Decrease
- Your baby feeds fewer than 8 to 16 times in 24 hours. Milk production is affected by how well the breast is drained.
- Your baby has a very weak suck, or has an improper latch.
- Giving bottles of formula or water after nursing. Most babies will suck on a bottle after nursing. This just means they need to suck. It does not mean they are still hungry. Babies cry or fuss for many reasons, such as being tired, bored, wet, hot or cold.
- Giving solid foods too early and/or before you breastfeed. Most babies do not need solid foods for the first 6 months if they are breastfeeding 8 to 16 times a day.
- Smoking can cause a decreased milk supply and interfere with the letdown reflex. Here are some things you should do:
- Try to quit or cut down.
- Smoke after nursing, not before.
- Don’t smoke in the same room with your baby.
- Beginning birth control pills too soon can decrease your milk supply.
Wait at least 6 weeks before taking birth control pills and then use only the mini-pill (Progestin). If you still notice a decrease in your milk supply, talk to your doctor about other birth control options. Other medications may also affect milk supply. Check with your doctor. (Refer to PI-682, Breastfeeding and Birth Control: You Have Options.) - Mothers who are exhausted may notice a decrease in milk supply. To keep yourself from getting too tired:
- Sleep or relax when your baby sleeps.
- Eat balanced diet that includes high-protein food.
- Drink when you are thirsty so that your urine is pale yellow in color. Both under and excessive over hydration can decrease milk supply.
- Take an iron supplement if your healthcare provider says you are anemic.
- Talk with your doctor or nurse midwife about the need for vitamin supplement.
- Accept help when it is offered.
- Use nipple shields and pacifiers with caution.
- A breast flange that is too small or too large in size can hurt your milk supply.
- Pregnancy
- Breast reduction surgery may reduce milk supply.
If You Notice Your Milk Supply Is Low
You can increase your milk supply by:
- Nursing your baby often. Nurse every 2 hours during the day and every 3 to 4 hours at night (at least 8 to 16 times in 24 hours). If your baby will not nurse, use a good quality double electric breast pump to increase milk production. Pumping after breastfeeding signals your body to produce more milk.
- Nurse your baby at least 15 minutes at each breast. Do not limit nursing time. If your baby falls asleep after one breast, wake him or her and offer the second breast. A few babies may benefit from nursing at one breast per feeding to increase the fat content of the feeding. Switch nursing- switching breasts several times during a feeding has been shown to increase milk supply.
- Gently massage breast before and during feedings.
- Use relaxation techniques to reduce stress and promote the flow of breast milk.
- Provide skin to skin time with your baby for about 20 minutes after feeds. This “kangaroo care” has been shown to increase milk supply.
- Be sure baby is positioned and latched correctly.
- Offer both breasts at each feeding.
- Try breast compression during the feeding to help drain the breast.
- Pump immediately after breastfeeding during the day. Rest at night. Some mothers find that they get more milk if they pump for 5 minutes, rest for 5 minutes, and pump for another 10 minutes.
Talk to your doctor about using medication or the herb fenugreek.
Works Cited
Wambach, Karen and Riordan, Jan “Breastfeeding and Human Lactation”, Fifth edition, Jones & Bartlett, 2016.
Natural Ways To Boost Milk Supply – Forbes Health
Table of Contents
- How to Boost Breastmilk Supply
- What Impacts Milk Supply?
- What Causes Low Milk Supply?
- When to Speak to a Professional
{{ tocState.
toggleTocShowMore ? 'Show more' : 'Show less' }}
Breastfeeding can be challenging—especially if you’re struggling with producing enough milk for your baby. The American Academy of Pediatrics recommends breastfeeding infants for at least two years, with the introduction of solid complementary foods around six months. This updated recommendation aligns with the World Health Organization (WHO), which also recommends breastfeeding for two years or longer.
Still, 60% of mothers in the U.S. do not breastfeed as long as they intend for various reasons, according to the Centers for Disease Control and Prevention (CDC)[1]Breastfeeding . Centers for Disease Control and Prevention. Accessed 6/13/22. .
If you choose to breastfeed and are able to do so effectively, you may be wondering how to ensure your milk supply meets the growing needs of your baby.
Read on to learn science-backed ways to naturally increase your supply, as well as what might impact your milk production and who to reach out to for lactation support.
You May Also Be Interested In Postpartum Products From Our Featured Partner
Ritual Essential Postnatal Multivitamin
Learn More
On Ritual's Website
Cost
$0.65
per capsule
Features
Gluten Free, Major Allergen Free, Vegan-friendly, Non-GMO
Key Nutrients
Iron, Vitamin B12, Choline, Vitamin D, Folate
Ritual Essential Protein Daily Shake Pregnancy & Postpartum
Learn More
On Ritual's Website
Cost
$2.63
per serving
Protein Per Serving
20 grams of plant-based protein
Features
Non-GMO, Gluten Free, Major Allergen Free, Vegan Friendly
Ritual Essential Duo Postpartum
Learn More
On Ritual's Website
Cost
$64
includes postnatal multivitamin bottle and pregnancy and postpartum protein bag
Features
Gluten Free, Major Allergen Free, Vegan-friendly, Non-GMO
(Note: Product details and prices are accurate as of publication and are subject to change.
)
How to Boost Breastmilk Supply
It can be difficult to tell if your baby is getting enough milk when exclusively breastfeeding during the first days and weeks of a baby’s life. As long as your baby is gaining weight and having enough wet and soiled diapers, they are most likely getting the nutrition they need, according to the U.S. Department of Agriculture (USDA) WIC Breastfeeding Support.
Your baby should be gaining at least 5 1/2 to 8 ounces a week after the first week since birth, and either meet or surpass their birth weight 10 to 14 days after birth (as newborns tend to lose fluid after birth, up to 7% to 10% of their birth weight). If your baby doesn’t seem satisfied at the end of a feeding, and your pediatrician is concerned about weight gain, there are some natural ways to boost your milk supply.
Frequent Stimulation
Frequent stimulation is the only proven way to increase milk production, says Rhonda Daley, R.N,. an international board-certified lactation consultant in New Jersey.
Daley recommends stimulating the breasts often to increase your supply. “Ideally, [the] baby should be feeding at least eight times in 24 hours. If this isn’t possible, the breast can be stimulated with [a double] electric pump, manual pump or through hand expression.” This increased stimulation will signal your body to produce additional milk.
A Proper Latch
When breastfeeding, it’s important that your baby latches onto your breast correctly. Your baby needs the nipple as well as a mouthful of breast tissue in order to extract milk. If your baby only latches onto your nipple, no milk will flow and breastfeeding will hurt.
A Healthy Diet
A balanced diet with two to three servings of protein, three servings of vegetables and two servings of fruit and whole grains is ideal when breastfeeding. If you are vegetarian or vegan, you will need to ensure you are getting enough zinc, iron and B12 in your diet by eating a variety of leafy greens, nuts, beans,and fortified cereals.
In addition to a healthy diet, certain foods may produce positive results when it comes to milk supply. “Anecdotally, some parents report an increase in milk supply when they eat lactogenic [milk-inducing] foods such as fennel, oatmeal and turmeric,” says Daley.
Furthermore, the CDC recommends increasing caloric intake by 330 to 400 calories per day while breastfeeding compared to pre-pregnancy. While this amount may differ for each person, it should range between approximately 2,000 to 2,800 calories per day.
Ready To Build Healthier Habits?
Noom combines the power of technology with the empathy of human coaches to deliver successful behavior change and sustainable weight loss results. Take the quiz to get your customized plan.
Start Quiz
Emptying Your Breasts
Similar to increasing stimulation, emptying both breasts during feedings can support productive milk supply. You can either offer both breasts by switching sides during each feeding or stimulate both breasts simultaneously by using an electric or manual pump on one breast while feeding your baby on the opposite side.
Draining the breasts regularly can also prevent engorgement, which occurs when milk is not drained and accumulates in the alveoli (where milk is stored) along with blood and lymphatic fluid, resulting in breast pain and swelling, potentially damaging milk-secreting glands, according to a study in The Journal of Family Medicine and Primary Care. The study also concluded that good breastfeeding practices, such as proper latch and frequency, prevented issues with engorgement.
Skin-to-Skin Contact
Mothers who practice skin-to-skin contact, which is when the unclothed baby is placed directly on a parent’s bare chest with a blanket or other light covering over them as needed, report higher levels of breastfeeding success within the first six months, according to a 2020 study in the International Breastfeeding Journal[2]Sandhi A.
, Lee G.T., Chipojola R., et al. The relationship between perceived milk supply and exclusive breastfeeding during the first six months postpartum: a cross-sectional study. International Breastfeeding Journal. 2020;15. . Skin-to-skin contact releases oxytocin (a hormone that aids in lactation), supporting the let-down response. Oxytocin is also released when nerves within the nipple are stimulated, causing the milk to begin to flow.
What Impacts Milk Supply?
Focusing on your overall health will not only help boost your well-being through the postpartum period but will also help you maintain your milk production. The following factors are important to monitor and may contribute to your milk supply.
- Hydration: Making sure you stay hydrated is essential while breastfeeding. While drinking excess water will not increase your supply (and may, in fact, decrease it), staying hydrated throughout the day will help you to maintain milk production. Breastfeeding parents should drink a glass of water with each meal and feeding in order to remain properly hydrated.
This will help your body replenish fluids and prevent dehydration, which can negatively impact your supply. You may become thirsty while breastfeeding, so be sure to have a drink handy to put fluids in while fluids (breast milk) are flowing out.
- Stress: A study published in the Journal of Neonatal Nursing reported that higher levels of stress in breastfeeding parents was correlated with delayed initiation of lactation, lower milk supply and shorter feedings. Comparably, a positive mental state was associated with a higher frequency of feedings. Finding ways to relax, such as taking a walk or warm bath, may help you to reduce stress levels.
- Sleep: Poor sleep quality is also associated with a lower milk supply, according to a study published in The American Journal of Maternal/Child Nursing. While sleeping well is easier said than done during the newborn phase, quality sleep is beneficial to milk production. Whether breastfeeding or not, adults should aim for 7 to 9 hours of sleep, according to the CDC.
Your sleep will likely be broken up during the first few months because your baby will need to eat during the night. Look at the total amount of sleep over 24 hours, and try to nap when your baby naps.
What Causes Low Milk Supply?
Low milk supply can occur for a variety of reasons. To set yourself up for success, begin to feed within the first two hours after birth if possible. Frequent feedings within the first few days will help your breasts produce colostrum, your first milk, and avoid issues with a low supply from the start.
If you have already begun to breastfeed, it’s helpful to know some factors that can negatively impact your milk supply:
- Poor stimulation: Poor stimulation can be related to “poor latch, [maternal] hormonal imbalances or because [the baby has] tethered oral tissues (such as a tongue or lip tie),” says Daley. It’s important to speak with your doctor or a lactation consultant if you are experiencing issues with low supply, which may include difficulty establishing or maintaining a proper latch, pain when breastfeeding or signs that your baby may be frustrated while feeding.
- Belief of insufficient supply: According to a recent study in the International Breastfeeding Journal, 25% to 75% of mothers decrease or stop breastfeeding because they believe their milk production is insufficient. The study also found that mothers who feel more confident in their ability to breastfeed report greater success within the first six months[2]Sandhi A., Lee G.T., Chipojola R., et al. The relationship between perceived milk supply and exclusive breastfeeding during the first six months postpartum: a cross-sectional study. International Breastfeeding Journal. 2020;15. . If you are worried your supply is low, seek help from a breastfeeding professional.
- Introducing formula: Introducing formula as a supplement for breast milk can also cause a dip in supply.
A 2021 review of studies in Maternal and Child Nutrition found the use of breastmilk alternatives—such as formula—was associated with lower rates of breastfeeding at one year of age[3]Pérez Escamilla, R., Hromi, Fiedler, A., et al. Impact of prelacteal feeds and neonatal introduction of breast milk substitutes on breastfeeding outcomes: A systematic review and metaanalysis. Maternal & Child Nutrition. 18(S3):e13368. . If your baby needs more milk, pump your breasts and use the milk you collect as a supplement to support your supply when possible.
- USDA Organic and Clean Label Project Purity Award
- Founded and led by moms
- Made without palm oil and corn syrup
- Formulated with Organic Valley milk, from co-op farms in the US
- Created with key nutrients found in breast milk that support a developing immune system
- Medical issues: Medical conditions and certain medications may impact milk supply. Severe bleeding after birth, high blood pressure, thyroid imbalance, previous breast surgeries and other health issues, such as polycystic ovarian syndrome (PCOS) or insufficient glandular tissue, may limit or reduce the amount of milk you are able to produce. If you believe you are experiencing difficulty breastfeeding due to a medical issue, it’s important to speak to your doctor and an international board certified lactation consultant (IBCLC).
FEATURED PARTNER OFFER
Partner Offers feature brands who paid Forbes Health to appear at the top of our list. While this may influence where their products or services appear on our site, it in no way affects our ratings, which are based on thorough research, solid methodologies and expert advice.
Our partners cannot pay us to guarantee favorable reviews of their products or services
Bobbie Organic Infant Formula
Shop Now
On Bobbie's Website
When to Speak to a Professional
If you are planning to breastfeed or are currently breastfeeding, you may benefit from speaking to an IBCLC. Certified lactation consultants must pass a rigorous exam, complete clinical experience within the field and participate in continued education in order to uphold their certification.
If you are experiencing difficulties with breastfeeding or are concerned about your supply, contacting a lactation consultant is always a good idea. Receiving support and encouragement from a lactation consultant while breastfeeding leads to positive results, according to the CDC.
“Reach out to an IBCLC if your newborn is feeding less than eight or more than 12 times in 24 hours, if they are difficult to arouse between feedings or if they feed [for long periods of time] and still do not seem satisfied,” says Daley. It‘s also important to know that breastfeeding should not be painful. “You should also get help if feedings are painful or if nipples are cracked and bleeding.
”
Although worrying about milk supply can be stressful, it’s important to try to relax during feeding or pumping. A study published in Maternal and Child Nutrition found that psychological distress while breastfeeding [or pumping] can interrupt milkflow. If you’re concerned about your milk supply, try these natural ways to boost your supply, and reach out to your doctor or a lactation consultant if you aren’t achieving your desired results.
Transitional milk | Stages of breast milk production
During the first couple of weeks after birth, the composition of breast milk changes dramatically. Learn about the amazing properties of this transitional milk.
Share this information
A newborn changes literally every day, and the same can be said about breast milk. With the advent of milk, the breast can increase to an impressive size, and changes occur not only on the outside, but also inside.
During the first week, the milk-producing cells and the connections between them are rebuilt and prepare the breast for the upcoming feeding. nine0009 1 From now until about the end of the second week, they will produce what is called transitional milk. 2
“After the placenta is delivered, levels of progesterone, the pregnancy hormone, begin to decline rapidly,” explains Professor Peter Hartmann of the University of Western Australia, a leading authority on the composition of breast milk. “As progesterone levels decrease, milk synthesis increases and the composition is approaching the norm, although a couple more weeks are needed for the full maturation of the milk. nine0003
Stages of breast milk production: intermediate phase
If colostrum is the very first food of the baby, and mature milk is his main food for a long time, then transitional milk is a kind of bridge between them.
They should be considered as three different stages of milk production, not three types of milk.
The main components remain unchanged throughout breastfeeding, only their quantity changes depending on the circumstances. During the transition period, the composition of milk undergoes the most significant changes, and this happens every day in accordance with the changing needs of the child. nine0003
Milk changes because it contains bioactive components, including cells, hormones and beneficial bacteria. The transition to mature milk does not happen all at once: the composition changes gradually and in strict accordance with the developmental needs of the baby. 3.4
“The amount of milk produced by the mother is the main influence on the composition of milk,” says Professor Hartman. “The composition of milk at low and higher levels of production is different.”
Transitional milk: increase
As the child grows, it needs more food and a different ratio of nutrients. The amount of milk produced during this period also increases significantly. You can produce 600-700 ml per day, 5 which is a very impressive amount compared to the small amount of colostrum that was produced in the early days.
"The composition of milk in all mammals varies according to the needs of the young"
Your breasts are now in "boost" mode: your body is learning to produce the amount of milk your baby needs. The breast becomes more mature, as does the milk. Compared to colostrum, transitional milk contains more fat and lactose, a natural sugar that gives your baby energy. nine0009 2
“The level of lactose rises sharply in the first two or three days after birth,” says Prof. Hartmann, “Fat composition also changes: the content of medium-chain fatty acids C10 and C12 increases. They are an easily digestible source of energy and have antiviral properties. In addition, sodium and chloride levels are greatly reduced during this period, so that the milk has a very low salt content.”
Proteins: correct ratio
The protein content of breast milk also does not remain unchanged. There are two types of proteins in human milk: casein and whey.
Under the influence of acid in the child's stomach, casein turns into a solid mass (cottage cheese) and gives a feeling of satiety for a longer time. It also has antimicrobial properties. Whey, on the other hand, is rich in antibodies and remains liquid, so it is easily absorbed, which is especially important for newborns. As the child's gastrointestinal tract strengthens, the ratio of casein to whey in milk gradually changes. If in colostrum it is about 90:10, then after a month it reaches 60:40, and after a year of breastfeeding, the balance is set at 50:50. 6
This ratio of proteins is ideal for humans, as our body grows relatively slowly and the brain is constantly growing and becoming more complex. In addition, it promotes the supply of all the essential amino acids that a child needs for the healthy development of the brain, eyes and other organs.
The amount of whey protein in human milk is significantly higher than that of other mammals. In cow's milk, the ratio of whey and casein is the opposite: 20:80 (therefore, it is not suitable for feeding children under one year old).
nine0009 7
“Milk is designed to perform a specific task,” continues Professor Hartmann, “Some components are present in all milk, such as proteins and fats, but if you look at which proteins and which fats, it becomes clear which animal belongs to milk. The composition of milk in all mammals varies depending on the needs of the young.
Changing the protective properties of transitional milk
Although your baby is still very young, already in the first couple of weeks he begins to develop his own immune system, and now he needs your direct protection a little less. nine0003
The concentration of protective enzymes and antibodies in breast milk changes accordingly. The content of some substances, in particular lactoferrin (protective enzyme) and secretory immunoglobulin A (antibody), decreases, while other substances, such as the antibacterial enzyme lysozyme, on the contrary, increase. 8
“The protein content of milk decreases around the same time,” says Prof.
Hartmann, “The synthesis of protective proteins occurs at the same rate, but they are more diluted due to increased milk production.” nine0003
The concentration of minerals such as zinc, copper and magnesium, which support the development of the child's immune system, also decreases as the immune system strengthens. 9
When breast milk is fully mature
During the transition period, the composition of breast milk changes significantly. By the end of the first month, it becomes fully mature. This means that the child will be able to eat them further as they grow. The composition of milk will no longer change much, no matter how long you continue breastfeeding - a few months, a year or more. nine0003
Would you like to know more? Read our free e-book Surprising Facts About Breast Milk or an article about mature milk.
Literature
1 Pang WW, Hartmann PE. Initiation of human lactation: secretory differentiation and secretory activation. 2 Ballard O, Morrow AL. Human milk composition: nutrients and bioactive factors. Pediatr Clin North Am . 2013;60(1):49-74. - Ballard O., Morrow A.L., "Composition of breast milk: nutrients and biologically active factors." Pediatrician Clean North Am. 2013;60(1):49-74. 
J Mammary Gland Biol Neoplasia. 2007;12(4):211-221. - Pang, W.W., Hartmann, P.I., "Lactation initiation in the lactating mother: secretory differentiation and secretory activation." nine0078 F Mammary Gland Biol Neoplasia. 2007;12(4):211-221. 
" Nutrients. 2016; 8(11): 695.
4 Pons SM et al. Triacylglycerol composition in colostrum, transitional and mature human milk. nine0078 Eur J Clin Nutr . 2000;54(12):878-882. — Pons SM, "Triacylglycerol in colostrum, transitional and mature human milk". Yur J Klin Nutr. 2000;54(12):878-882.
5 Neville MC et al. Studies in human lactation: milk volumes in lactating women during the onset of lactation and full lactation. Am J Clin Nutr . 1988;48(6):1375-1386. - Neville M.S. et al., "Female Lactation Study: Milk Quantity in Lactating Women at the Beginning and Peak of Lactation." Am F Clean Nutr. 1988;48(6):1375-1386.
6 Kunz C, Lönnerdal B. Re-evaluation of the whey protein/casein ratio of human milk.
Acta Paediatr. 1992;81(2):107-112. nine0078 Kuntz S, Lonnerdal W. Act Pediatr.1992;81(2):107-112. - Kuntz S., Lönnerdahl B., "New Evaluation of Whey Protein/Casein in Breast Milk". Akta Pediatr. 1992;81(2):107-112.
7 Martin CR et al. Review of infant feeding: key features of breast milk and infant formula. Nutrients. 2016;8(5). - Martin S.R. et al., Review of Infant Feeding Issues: Key Features of Breast Milk and Infant Formula. nine0078 Nutrients. 2016;8(5).
8 Lönnerdal B et al. Longitudinal evolution of true protein, amino acids and bioactive proteins in breast milk: a developmental perspective. J Nutr Biochem. 2017;41:1-11. - Lönnerdahl B. et al., "Longitudinal evolution of true proteins, amino acids and biologically active proteins of human milk: a development perspective." G Nutr Biochem.
2017;41:1-11.
9Casey C. E. et al. Studies in human lactation: zinc, copper, manganese and chromium in human milk in the first month of lactation. Am J Clin Nutr 1985;41(6):1193-1200. - Casey S.I. et al., Female Lactation Study: Zinc, Copper, Magnesium, and Chromium in Breast Milk in the Early Months of Lactation. Am J Clean Nutr. 1985;41(6):1193-1200.
What is the homogenization of milk, meat and products in simple words: process, types and purpose
Milk and products based on it have a complex composition, they contain various proteins, enzymes, fats, lactose. Over time, lighter milk fat floats, forming the top layer of cream, proteins lose their properties, sticking together into lumps. This is a natural process, however, dairy products significantly lose their visual appeal and taste.
To preserve the properties of milk, special processing is used - homogenization or chemical additives.
Additional ingredients also reduce the attractiveness of products for the buyer, most consumers prefer natural milk. Homogenization eliminates the need for additives, it is a purely physical treatment. Consider the goals, methods, conditions, pros and cons of processing.
What is homogenization in simple terms
Homogenization is a type of processing of milk or other products of complex composition to impart uniformity and preserve taste. This contributes to the uniform distribution of fat throughout the volume and prevents the separation of liquid dairy products. Homogenization also slightly changes the properties of milk protein, it stops curdling when the drink is heated. In other words, the processing breaks up milk fat globules, large proteins and evenly distributes the crushed particles. nine0003
The most common method of homogenization is passing the product through a very narrow gap under high pressure. At the same time, fat drops are drawn into threads, protein shells are torn, fat balls are crushed into smaller ones.
The resulting particle size is up to 10 times smaller than the inclusions found in raw milk. Such inclusions are distributed over the volume and float much more slowly. The product acquires uniformity, pleasant color, its taste improves.
Thus, homogenization in simple words is giving the product a stable homogeneity. That is, for example, milk after processing does not exfoliate for a dividing time. nine0003
Which products are homogenized
Sedimentation, segregation is a problem in almost all products consisting of substances with different properties. To improve properties, homogenize:
- Natural juices;
- Cereal and nut drinks;
- Mayonnaises, ketchups, various complex sauces;
- Pies and other products;
- Margarine, butter, ice cream;
- Meat.
Processing grinds the pulp, fiber, protein and fat inclusions, distributes them throughout the volume, prevents the formation of a layer of fat from above and sediment from below, and significantly slows down stratification.
nine0003
Milk is also subjected to homogenization for drinking and making cheeses, fermented milk and milk drinks with and without fillers, condensed milk. Cream is also processed.
Homogenization is used not only in the food industry, but also for the manufacture of:
- Construction mixtures, mortars;
- Gunpowder and propellant;
- Paints and pigments;
- Creams and emulsions in the pharmaceutical industry;
- In the chemical industry for changing shapes and speeding up processes. nine0288
Requirements for the homogenization process
Homogenization is a process during the preparation of milk for the manufacture of the final product, that is, one of the technological stages of production. Processing requirements are related to storage, transportation, pasteurization, sanitary and hygienic standards.
Special conditions for milk homogenization include:
- Primary filtration and cooling.
- Maintenance of milk temperature, according to technology requirements.
nine0288 - Pressure maintenance 10 MPa (may be increased depending on homogeneity requirements).
Processing before pasteurization. An exception is the production of skimmed milk or cream, however, in these cases, the thermal treatment is carried out later. The exposure of the product before and after processing is determined by the production technology, usually it is no more than 6 hours.
Homogenization process
Milk homogenization is carried out in several stages. Pre-treatment includes filtration and temperature treatment. This is necessary to reduce the viscosity of the milk and break down the enzymes that contribute to the formation of clots. Next product:
- Processed with a dispersant. This unit is used for mixing milk, in the process the largest inclusions are crushed, fat globules are distributed by volume.
- Pump through a homogenizer. The milk enters the installation head under high pressure. Processing destroys fat globules with a diameter of 10-15 microns, particles of 1-2 microns are formed.
The free fats contained in the product are also crushed into small inclusions that bind to milk proteins, forming balls identical to natural ones. nine0288 - Pasteurised. The product is subjected to high temperature in a special installation, treatment is necessary to kill microorganisms and fungi.
Completes the operation of cooling, collecting the product in tanks, sending it to the next technological stage or storage. In the process, milk can be additionally heated, cooled and sterilized depending on the requirements of the product production technology.
Immersion Disperser
High pressure homogenizer
Goal of homogenization: how the product changes
Grinding of fatty inclusions, their distribution throughout the volume, resistance to segregation and clot formation - all this changes the physico-chemical properties of the product. First of all, the total area of fat particles that bind to milk plasma proteins increases greatly.
Thus, in addition to the above changes, the protein component of milk changes. Processing also activates some enzymes, increases viscosity and reduces surface tension. Homogenization also increases the content of calcium in the serum, promotes the transition of citrates and phosphates to the surface of the membranes of fatty inclusions. nine0003
Homogenization provides:
- Uniform fat content, improved taste and color of milk.
- A significant increase in the shelf life of sterilized milk, cream and products based on them.
- Improving the texture and the absence of a fatty film on the surface of fermented milk products.
- Reduction of free fat content in whole milk powder.
- Viscosity increase, homogeneity, sedimentation delay, taste improvement of products with milk-based fillers. nine0288
- Reduced separation of the fat phase (separation) of condensed milk products during long-term storage.
- Increase plasticity and avoid the formation of large ice cream ice crystals.
- Increasing fat retention capacity to reduce whey content for fat-free cottage cheese production.
Thus, milk processing improves the consumer properties of products: taste, color, consistency, increases the shelf life. Homogenization also simplifies the manufacturing process for some products. In these cases, such processing is an obligatory stage of the technological process. nine0003
Factors affecting the efficiency of homogenization
One of the main factors affecting the efficiency of homogenization is the process temperature. The following relationship is observed: the higher the temperature of the product during processing, the lower the rate of flaking of the fat fraction, however, if the milk is heated excessively, denaturation and precipitation of the protein contained in the whey is possible. The optimum homogenization temperature is about 60°C. Depending on the technological requirements, it can be 37-65°C and higher. nine0003
Another key factor influencing the quality of processing is the pressure in the homogenizer.
It has been experimentally established that at 10-15 MPa fat inclusions are crushed to a size of 1.4-1.5 microns, at 20 MPa - to a diameter of 1-0.9 microns. However, at the same time, the area of fat droplets increases too much, milk proteins are not enough to form shells for them. This leads to an increase in the amount of free fat, prone to oxidation and deterioration of the properties of the product. In addition, such inclusions can stick together again into much larger particles. The optimal homogenization pressure is 10-20 MPa, and the higher the fat content of the product, the lower the pressure. This is due to an increase in the likelihood of the formation of large particles of milk fat. nine0003
Processing efficiency is also affected by acidity, density and viscosity. The higher the values of these characteristics, the lower the efficiency of milk homogenization.
Various test methods are used to evaluate efficacy. At the same time, the mass fraction of fat in the product is measured, the % content of crushed fat particles of a given size is determined.
So, the key factors for the effectiveness of homogenization are temperature and pressure. The values of these parameters in the processing of milk or products based on it should be 37-65 ° C and 10-20 MPa, respectively. Changing the characteristics up or down is economically unprofitable or adversely affects the quality of the product. nine0003
Types of homogenization
Distinguish between complete, separate, single and multi-stage homogenization of milk. The choice of method depends on the quality of the feedstock and the technological requirements for production. Let's consider each processing method in detail.
Complete homogenization
Complete homogenization – treatment of milk without preliminary separation of cream, when the whole product is passed through the unit. The process includes:
- Pre-treatment. nine0288
- Direct homogenization.
- Pasteurization.
- Collection and shipment of homogenized product.
Full homogenization application area - production of drinking milk or dairy products, yoghurts, etc.
Separate homogenization
The essence of the treatment is the preliminary separation of the fat fraction from the skimmed milk on a homogenizer. The following operations are performed in the process:
- Primary filtration. nine0288
- Processing on a separator (separation of cream from skimmed milk).
- Cream homogenization.
- Mixing processed cream and whey until the desired fat % is reached.
- Pasteurization followed by cooling.
- Collection and sending for further processing or storage.
Separate homogenization is used when there are high requirements for product homogeneity, as well as to avoid changing the properties of whey proteins. In this way, raw materials for the production of cheeses and fermented milk products are processed. nine0003
A distinction is also made between single and multi-stage homogenization.
In the first case, the milk or product is passed through the homogenizer once. In the second - several times, at different pressures. The purpose of multi-stage homogenization is to obtain a homogeneous product with fatty inclusions with a diameter of less than 1 micron and a low content of free fat. At the same time, it is necessary that the ratio of the content of dry protein residue to the fat fraction be at least 0.6-0.85. With multi-stage processing, the total area of fat inclusions increases many times, there may simply not be enough protein to form shells. In this case, homogenization in several stages does not make sense, as it will lead to the release of free fat. nine0003
Multi-stage processing is used for the manufacture of ice cream and other products with high requirements for the stability of the fat-plasma emulsion.
Criticism of the process
There is an opinion about the dangers of homogenized milk associated with the release and activation of the enzyme xanthine oxidase during processing.
It leads to an increased risk of diseases of the heart and blood vessels, the gastrointestinal tract, and other health problems. The origin of this myth is a book by the American scientist Kurt Oster called "The XO Factor: Homogenized Milk May Cause Your Heart Attack", published in the 80s. nine0003
A little later, a study was conducted that did not establish a link between health problems, xanthine oxidase levels and the consumption of homogenized milk. In addition, its content in untreated milk was established, as well as the fact that the natural synthesis of the enzyme in the body is several times higher than the amount that comes with homogenized milk.
In 2007, another study was published that found no evidence for claims of harm from homogenized dairy products and milk. Also, no evidence was found of the effect of processing on quality and properties. nine0003
Thus, the harm of homogenized milk is nothing more than a myth.
Conclusion
So, what is the homogenization of milk and products based on it? This is a processing that improves a number of properties: taste, color, consistency, increase the shelf life, slow down the separation, and so on.
