Homogeniser
Homogeniser
A milk homogenizer is a piece of equipment used in dairy processing to break down fat molecules in milk so that they stay evenly distributed, rather than separating out as cream. This gives milk that smooth, uniform texture and consistent taste you’re used to when you buy it at the store.
- Capacity : 100 to 5000 LPH
- How It Works
- Raw milk contains fat globules that naturally float to the top (cream rises).
- The homogenizer forces the milk through small openings under high pressure (usually 2,000–4,000 PSI).
- This process breaks up the fat globules into much smaller sizes, so they stay suspended in the liquid rather than separating.
- Result: milk that has a creamier texture, a whiter color, and a longer shelf life (when combined with pasteurization).
- Typical Setup
- High-pressure pump: pushes milk at controlled pressure.
- Homogenizing valve: where the milk is forced through a narrow gap.
- Sometimes it’s a two-stage homogenizer to prevent clumping of the broken fat molecules.
- Benefits
- Prevents cream separation.
- Improves digestibility (smaller fat globules may be easier to digest).
- Enhances taste and mouthfeel.
- More stable for storage and transport.