Dynamic homogenizer

for liquidsfat

The homogenizer applied to keep the Milk emulsion intact for a long time. With this application, the fat particles in the emulsion broken into smaller pieces. In this way, the globules prevented to accumulate at the top and avoid to clump a cream layer. Homogenizers break the fat globules into small pieces with a diameter less than 1µ. This process taken place at homogenization head. Homogenization could be done in two ways: fully and partialy. Complete or Full Homogenization All milk quantity passed through the homogenizer. Perfect homogenization achieved by this method. But the consuming time and energy is too high. Partial Homogenization The Cream with %12-20 fat content separated from the milk. The separated cream mixed with skim (Fat Free) milk again to obtain a mixture, containing 12%-20% fat. Then the mixture homogenized. The mixed skim milk could be used for different product types upon desired fat ratio of the finished product. Factors Affecting Homogenization 65-70°C is the ideal temperature for homogenization. Homogenization pressure at 50-70 C° is within 150-200 kg/cm for pasteurized milk. Benefits of MIT Homogenizers It ensures equal distribution of milk and fat throughout the mass. Delicious milk taste. Partial increase in Milk viscosity. Digestion of milk fat get easier. Milk colour appears much whiter, since the processed milk has got better light reflection. To make this long story short, the Milk quality has been increased.