Few Points on Homogenization

1
Few Points On

• Homogenization

2
Homogenization

• It is a standard industrial process that is meant
  to stabilize the fat emulsion.
• It causes disruption of the fat globules into
  much smaller ones.

3
The Requirements

• Normally applied temperatures are 55-80 degree
  Celsius
• Pressure is between 10 and 25Mpa (100-250 bar)

4
Some Disadvantages

• Increased sensitivity to light
• Milk is less suitable for production of semi-hard
  or hard chesses

5
Effect Of Homogenization

• Smaller fat globules leading to less cream
  formation
• Whiter color which is more appetizing
• Reduced Fat oxidation sensitivity
• Better flavor and better mouth feel
• Better stability of milk products

6
Benefits Of Buying Used APV Gaulin Homogenizer

• Low Costs Of Buying
• Tested Products
• Better For Companies With Lower Capital
• Reduced Maintenance Costs.