Milk Cream Homogenizer Equipment

We need to start with this question “What is homogenized Milk?”. Homogenization is the process of disruption of the heavy molecules in the milk to smaller ones, so they stay integrated with the milk cream. And also there is so much benefits of Milk cream homogenization. When we compare with the regular milk, opacity of milk will change and by this means homogenized milk has a whiter color. Because of homogenization it has better stability of cultured milk products, much … Readmore»

For many years, homogenizers provide the most cost-effective homogenisation on the market. In recent years, we have developed our own advanced developments and advanced technologies to create a new generation of homogenizers that increase economic safety and reduce environmental impact without compromising food safety. It provides low pressure and therefore consumes less energy, but also maintains the same product quality. This milk homogenizer equipment also reduces the total load on the machine and provides longer service intervals. The homogenizer is … Readmore»

Milk is an oil-in-water emulsion in which fat beads are continuously dispersed in the skim milk phase. However, if raw milk remains standing, the fat rises and forms a cream layer. Homogenization is the mechanical processing of fat spheres in milk resulting from high pressure milk passing through a tiny hole; this leads to a decrease in average diameter and an increase in the number of fat spheres and surface area. The result, from a practical point of view, is … Readmore»