Dairy and milk homogenization
Homogenization is a standard industrial process as a means of stabilizing the fat emulsions against gravity separation. Homogenization primarily causes disruption of fat globules into smaller ones. Consequently it diminishes creaming and may also diminish the tendency of globules to clump or coalesce. Essentially all homogenized milk is produced by mechanical means.
One of the oldest applications is milk homogenization in milk processing, to prevent or delay natural separation of cream from the rest of the emulsion.
Benefits of homogenization:
Milk (including pasteurized, UHT and ESL milk):
Better product stability avoiding a cream line in the package, better mouth-feel and appearance, improved shelf life
Recombined milk: separation of fat avoided
Cream: Higher viscosity and a more full-bodied taste
Yoghurt & other fermented products:
Separation of whey avoided and improved texture
Our Milk and dairy homogenizers combine pioneering design with engineering excellence to enable you to achieve greater cost efficiency, lower environmental impact and higher profitability.