Stainless Milk Yoghurt Homogenizer Unit

Homogenizers are designed to break up particles in food products (fat and protein particles) to obtain a homogenized end product. These units are mostly used in milk, cream and yogurt facilities.

The homogenization application improves the consumption characteristics, quality and shelf life of the products, while increasing the production output.

Factors affecting homogenization:

Applied pressure
Applied temperature
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 is between 60 – 75°C. Temperature below 50°C is not desired for application. During the homogenization process, the temperature of the milk rises slightly due to mechanical friction; This increase can be calculated. The sum of the initial temperature of the milk and the temperature increase caused by friction gives the actual temperature of the milk. In order to obtain the desired homogenization temperature value, the initial temperature of the milk should be adjusted according to this value.