What is Homogenizer?
The homogenizer is used in order to keep the emulsion of milk intact for a long time. With this application, the fat particles in the milk as emulsion are divided into smaller pieces. Thus, the globules are prevented from rising to the upper surface of the milk and forming a cream layer by clustering there.
How Does the Homogenizer Work?
Homogenizers allow the fat globules to be divided into pieces smaller than 1 μ in diameter. This process takes place in the part of the homogenizer known as the homogenization head.
Homogenization Methods
Homogenization can be done by two methods as full and partial.
Full Homogenization
All of the milk is passed through the homogenizer. This method provides a good homogenization. However, time and energy requirements are high.
Partial Homogenization
Cream is separated from milk to contain 12-20% fat. The separated cream is mixed with skimmed milk again and a mixture containing 12%-20% fat is obtained. This mixture is homogenized. Then it is mixed with skimmed milk and adjusted in the desired fat ratio according to the product type.
Factors Influencing Homogenization
65-70°C is the ideal temperature for homogenization. Homogenization pressure is 50-70 C° / 150-200 kg/cm for pasteurized milk.
Benefits of MIT Homogenizers
- It ensures equal distribution of milk fat in the whole mass.
- The flavor of the milk increases.
- It provides a partial increase in the viscosity of milk.
- It facilitates the digestion of milk fat.
- The milk appears whiter as the way the milk reflects light changes.
- In short, the quality of milk increases.
