Homogenization

A homogenizer is a machine used to create a uniform (homogeneous), physically stable mixture. During homogenization, fat globules are broken down to a specified size in the micron range.

The effect of homogenization on dairy products. Homogenization makes for better-quality dairy products and has the following effects:

-pasteurized milk and cream become uniform

• sour cream, kefir and yoghurts gain a firmer body

• sterilized milk and cream have a longer shelf life

• condensed milk: fat separation during long-term storage is prevented

The most popular homogenizers in the dairy industry are those in which milk is forced through the annular valve gap of the machine's homogenizing head. Single-stage and two-stage homogenizing heads are used, depending on the fat content of the product; for ice cream and cream, for example, two-stage heads are suitable. Efficiency also depends on temperature: if it is too low, milk fat clusters form, and if it is too high, protein deposits appear.

This equipment lets you produce only high-quality products that will be in demand.