Homogenization is a well-known process that is integrated into nearly all dairy products. But the process can be very energy-intensive and costly, depending on the homogenization pressure that is used. You can lower this pressure and lower your energy costs – as long as you can also ensure that you are reaching the homogenization results you want, and assuring your product quality.


What affects homogenization efficiency?

Some important variables include:

  • Milk composition – including fat content and protein content
  • The design of the homogenization device – where the milk is squeezed through under pressure, to break up fat globules.
  • Operating temperature and operating capacity.