Tell us about the application of homogenizer in raw milk

Apply to biological medicine; Food industry; Daily chemical care products; Paint ink; Nanometer data; Petrochemical industry; Printing and dyeing auxiliaries; Paper industry; Pesticide and fertilizer; Plastic rubber; Power electronics; Other precision chemical industries. Application of homogenizer in soybean milk: during homogenization, soybean milk is pressed out from the slit of homogenization valve under high pressure.

Fat globules, proteins and other particles are micronized under the combined effects of shear force, impact force and cavitation effect. To form a uniform laxative. Avoid fat floating, protein deposition, add soymilk gloss, improve the stability of soymilk. The application of homogenizer in raw milk: under the strong mechanical effect of 16.7~20.6mpa, large fat balls in milk are broken into small fat balls. So that they are evenly and jointly dispersed in the milk. It can effectively prevent fat balls from floating up. In the production of pasteurized milk. Generally, the homogenizer is positioned in the first heat recovery section of sterilization. In the production of directly heated UHT sterilized milk, the homogenizer is located before sterilization. In the production of directly heated ultra-high temperature sterilized milk. The homogenizer is located after sterilization. Therefore, sterile homogenizer should be used. Homogenization can not only prevent fat globules from floating up, but also has some other advantages: the homogenized milk fat globules are smaller in diameter and easy to be digested and absorbed by human body. Homogenization softens the milk protein clot. Promoting digestion and absorption. Homogenization can accelerate milk coagulation and make milk products have more common flavor in the production of enzymatic cheese.