High pressure homogenization for dairy product was originally used on milk at the end of the 19th century to achieve a standardized product quality, and since then has been widely applied for dairy products, in combination with heat treatment technologies, to improve their stability and shelf life. It has now become a standard industrial process.
In the dairy industry the homogenizer is today an essential part of processing equipment for the successful preparation of several products. Its specific design and features have been progressively improved and customized to comply with sanitary requirements, aseptic processing, integration in automated process plants and cleanability issues.
The purpose of high pressure homogenization is to break-up the primary dispersed phase of large oil or fat globules of an initially coarse suspension and produce a dispersion of very small globules. In case of an emulsion like milk, or other dairy products with the presence of surface active material, surfactant or emulsifier, the oil or fat phase available in micronized globules size is then stabilized against possible coalescence and gravity separation.
The GEA Niro Soavi homogenizer range is able to cover all possible application needs for the dairy industry, from pilot to large scale fully automated units, either in sanitary and aseptic execution, in compliance with 3-A standards and USDA guidelines.
The use of high efficiency homogenizing valves, like the patented NanoValve™ , is able to guarantee the most effective homogenization at the lowest pressure, not only on milk but also on high fat content, high viscosity, recombined and high total solids products.
Our experience in dairy applications can give you technological support for dynamic high pressure homogenization on:
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- Unsweetened condensed milk
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- Partially homogenized milk
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