Milk Homogeniser Manufacturers
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Browse Milk Homogeniser Suppliers →How dairy homogenisers work
A high-pressure homogeniser forces liquid through a narrow valve gap at high pressure (typically 100–300 bar for dairy applications), creating intense turbulence, shear, and cavitation that breaks fat globules into much smaller droplets (typically below 1 micron diameter). This prevents fat rising to the surface of milk (creaming) during storage, produces a more uniform white appearance, slightly increases perceived viscosity, and improves the stability of cream and yoghurt products. Homogenisers are typically installed downstream of the pasteurisation heat exchanger in an HTST line — the warm milk (approximately 60–65°C) flows through the homogeniser before entering the heating section. Two-stage homogenisation uses a first valve at high pressure for the main size reduction, followed by a second valve at lower pressure (typically 30–50 bar) to break up any reaggregation of fat globules, producing a more stable and uniform emulsion.
Buyer guidance for milk homogenisers
Before requesting a quotation, specify: (1) product type (whole milk, standardised milk, cream, yoghurt mix, or other dairy product); (2) flow rate in litres per hour; (3) required homogenisation pressure — confirm with your dairy technologist for your product; (4) single or two-stage homogenisation; (5) whether the homogeniser is to be integrated into an existing HTST pasteuriser line or installed as a standalone unit; (6) available utilities (electrical supply, cooling water if required); (7) EHEDG or 3-A hygiene certification required; (8) available floor area. Homogenisers have high-wear components — the homogenising valve seats, plungers, and seals require periodic replacement. Ask the supplier for the recommended maintenance interval, the cost of wear parts, and parts availability in your region.
Frequently asked questions
Do I need to homogenise milk for cheese production?
Generally, no. Homogenisation of milk before cheese production is not standard practice for most cheese types. Homogenised milk produces a softer, more fragile curd and higher moisture cheese because the altered fat globule structure interferes with curd contraction and whey expulsion. For most pressed and semi-hard cheeses, unhomogenised milk produces a firmer, better-draining curd and higher yield. There are specific applications (some soft spreadable cheeses, processed cheese, certain cream cheese types) where partial homogenisation of the cream is used, but this should be confirmed with your dairy technologist for your specific recipe.
What is the energy consumption of a high-pressure homogeniser?
Homogenisers are among the highest-energy consumers in a dairy HTST line. Energy consumption depends primarily on the operating pressure and the flow rate. At 150 bar for liquid milk, energy consumption is typically in the range of 1–3 kWh per 1,000 litres processed, depending on the machine efficiency and pump design. Ask suppliers for specific energy data at your operating pressure and flow rate — not only peak efficiency but also at the partial-load operating points, since many dairy plants do not run at full capacity for the entire production shift.
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