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.