Homogenization means that the fat globules are subjected to mechanical treatment which breaks them down into smaller globules, uniformly dispersed in the milk.
This treatment reduces the mean diameter of the fat globules bay factor of about 10.
The number of fat globules in homogenized milk is about 10,000 times greater than in untreated milk.
The effect of homogenization on the chemical and physical structure of milk has many advantages:
• Uniform distribution of fat, no creamline
• Whiter, more appetizing color
• Faster coagulation in the manufacture of rennet cheese
• Reduced sensitivity to oxidation
• More full-bodied flavor
| Specifications | |
Homogenizer type: 50-60-72(with gear box & without gear box) Number of plungers: 3-5 Homogenizer capacity: 700-10,000 l/hr
|
Homogenizing stage: single-and double-head Electromotor power: 7.5-75 KW Model: 22-50 30-60 30-72 36-72 40-72 45-72 50-72 63-80 |