|MadSci Network: Biochemistry|
Homogenization does reduce fat particle size which is an advantage in using milk. With homogenization fat particle size is reduced which allows the fat particles to be evenly distributed throughout the milk and not rise to the top which requires milk to be shaken before it is served. These fat particles are not small enough to "pass through the walls of blood vessels" or any other tissue. Actually these are still whole fats(meaning that chemically there is a glycerol "backbone" and three fatty acids). Triglycerides must be broken down even more to pass through the intestinal wall. They are broken down by digestive enzymes into a di-glyceride (two fatty acids) and one single fatty acid before they are small enough to pass through the wall of the gastrointestinal track. Thus homogenizing milk actually makes the fat more digestible rather than causing a digestion problem. Phyllis Stumbo, PhD, RD Head Research Dietitian University of Iowa Clinical Research Center Iowa City, Iowa
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