MILK HOMOGENIZATION

Ultrasonic homogenization uses the cavitation and other physical effects of ultrasonic waves in the liquid to achieve the homogenization effect. The physical effect means that ultrasonic waves can form effective agitation and flow in the liquid to destroy the structure of the medium and smash the particles in the liquid, mainly due to the collision between the liquids, the microphase flow and the shock wave.

The homogenization evaluation effect of milk homogenized by ultrasonic is better than that of high-speed discrete homogenization and high-pressure shearing homogenization. Compared with other milks, the milk homogenized by ultrasonic waves has a rich milk fragrance, a smooth taste, a delicate appearance, and the shape of the milk block is basically unchanged within 30 minutes, indicating that the curd is in a good state and can resist the shock and vibration in mass production.

To reach our anytime via email please fill out the form below with your request and a company representative will reply to you. To find your local CHEERSONIC representative to connect directly click your region in the contact drop down menu.