Homogenisers

Homogenisation primarily causes disruption of fat globules into much smaller ones. Homogenization is usually accomplished by pumping the milk through a small opening at high pressure. The effect of homogenisation on the physical structure of milk has many advantages; more full-bodied flavour (better mouth feel), whiter and more appetizing colour and better stability of cultured milk products. Our stock contains homogeniser with a capacity from 60 till 15,000 litres per hour.