FEW POINTS ON
Homogenization
HOMOGENIZATION •
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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.
THE REQUIREMENTS •
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Normally applied temperatures are 55-80 degree Celsius Pressure is between 10 and 25Mpa (100-250 bar)
SOME DISADVANTAGES • •
Increased sensitivity to light Milk is less suitable for production of semi-hard or hard chesses
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
BENEFITS OF BUYING USED APV GAULIN HOMOGENIZER • • •
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Low Costs Of Buying Tested Products Better For Companies With Lower Capital Reduced Maintenance Costs.