Homogenizing milk is the process of mixing the fatty components of milk and aqueous components into an emulsion. This is achieved by pressing milk is under high temperature and high pressure through a sieve with very small holes to create smaller, homogeneous, fat globules.

Splintering prevents the fat globules from clumping/caking together. This keeps the fat/cream from floating on top of the (bottom) milk. Homogenization is often done in conjunction with pasteurization and, as the word implies, ensures a homogeneous composition of the product. Among other things, C. van ‘t Riet Zuiveltechnologie B.V. cooperates with BOS for homogenization during pasteurization.

C. van 't Riet Zuiveltechnologie B.V. helps you manage your entire dairy production process.
fully control and, where necessary, optimize

Other products for the process homogenizing

We gladly help you make the right choice for the processing of your valuable milk