Homogenizers are designed to lyse the particles in food products (oil and protein particles) to acquire a homogenized end-product. These units are most commonly used in milk, cream and yoghurt facilites.

Homogenization application enhances consumption features, quality and shelf life of the products while also increasing the production output.




Factors affecting homogenization:

  • The pressure applied
  • The temperature applied
  • The design of the homogenizer head.
  • Homogenization Pressure

The increase in pressure reduces the diameter of the fat globules. Pressure values applied for drinking milk:

Pasteurized milk : 100-200 bar (at 65°C)

UHT sterilized milk  : 150-250 bar (at 65°C)

  • Homogenization temperature

The recommended temperature for homogenized milk ranges between 60 – 75°C. The temperature below 50°C is not desired for the application. The temperature of the milk increases slightly due to mechanical friction during the homogenization process; this increase can be calculated. The sum of the initial temperature of the milk and the temperature increase caused by the friction gives the actual temperature of the milk. To obtain the desired homogenization temperature value, it is required to adjust the initial temperature of the milk according to this value.

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