Homogenizers
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
Hygiene, safety, and process efficiency are top priorities in the food industry. Our hygienically designed, easy-to-clean, and stainless-steel-compatible solutions are ideal for applications ranging from dairy and beverage processing to juice, beer production, and food handling lines.
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These industries demand equipment capable of operating under high temperatures and pressures, and resistant to corrosive or aggressive gases and liquids. Our robust and chemically compatible system solutions ensure safe, continuous, and efficient operation in sensitive process environments.
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In power generation, cogeneration, and heat recovery systems, energy efficiency and system durability are essential. Our high-efficiency solutions contribute to sustainable energy production and help reduce operational costs by enhancing thermal performance and system resilience.
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