Homogenization treatment prevents the cream layer from separating out of the milk through a process utilizing high pressure to force the raw milk through a very small inlet where large particles of fat are broken down and combined with a watery portion of milk resulting in uniform and evenly distributed fat particles and a much more stable product.
Great pressure is required to pump raw milk through very narrow tubes, breaking up the fat globules through turbulence and cavitation. Milk which has undergone high-pressure homogenization has a longer shelf life than milk which has undergone ordinary homogenization at lower pressures. Techni Process has the experience to provide result driven solutions for any homogenization process required.
Design Homogenization steps for your process
Process study