Cheese homogenisation

Cheese milk is not normally homogenised, unless it is made from recombined powdered milk. The basic reason is that cheese homogenisation causes a substantial increase in water-binding ability, making it very difficult to produce semi-hard and hard types of cheese. The losses of fat and dry solids in the whey will also increase. However, in the special case of Blue and Feta cheeses made from cows’ milk, the fat is homogenised in the form of 15 – 20 % cream. This is done to make the product whiter and, more importantly, to make the milk fat more accessible to the lipolytic activity by which free fatty acids are formed; these are important ingredients in the flavour of these two types of cheese.

The Tetra Alex product range includes models from pilot scale up to 45 800 litres per hour at a homogenisation pressure of 160 bar. The working pressure of each model can be varied up to 400 bar.