Let’s start the process at the other end: what kind of product do you want to deliver? Start with what shelf life you want for your milk product (ten days? Three months? Longer?), because this determines how small the fat globules should be. From there we can determine which pressure is optimal for a homogenizer running at a given capacity.
It turns out that if you are only measuring pressure in your homogenization process, you’re missing out a key measurement – the extent to which your milk is actually being homogenized. And to do that, you’ll need to measure the homogenization efficiency.
Some important variables include:
Running the same pressure for all applications is a waste of energy – and money. Don’t be afraid to experiment – just start with small changes. Keep these tips in mind:
Contact us to learn what optimized homogenization can mean for your dairy.
The United States Public Health method has been a mainstay since it was introduced in 1947. But it takes 48 hours to carry out. The NIZO centrifugation method is based on the same principle, but it speeds up the natural creaming process and only takes an hour or so.
We recommend a third, more advanced method that measures particle size distribution (PSD) with laser diffraction. All particles scatter light: larger particles in narrow angles and small particles in wide angles. Sensitive detectors and advanced computer models are used to calculate a particle size distribution, which only takes ten minutes. We have shown that measures of PSD correlate extremely well with NIZO values. The resulting measure is homogenization efficiency, measured as percentage between 0 and 100.
Homogenization is used to achieve a variety of different results: to prevent a cream line and sedimentation in milk products; to improve the viscosity, taste and texture of cream or juice-based drinks, to improve the mouth feel of soy beverages, and to prevent the separation of the whey in yoghurt.