Your Professional Milk Homogenizer Manufacturer
LDTD is equipped with a series of processing equipment to produce milk homogenizers.
- Multiple capacities can be selected.
- Provides distinct materials option.
- Has processing capabilities.
- Manufactures durable parts.
Milk Homogenizer Manufacuring
Milk homogenizer manufacturing is a process of turning different metal materials to produce various parts for application, which includes material removal, bending, heat treatment, etc.
In the manufacturing process, we need to use some professional equipment, such as boring machines, CNC lathes, and grinding machines to ensure the quality of products. The milk homogenizer we supplied has the feature of stable quality and long use time.
Types Of Milk Homogenizer
LDTD Milk Homogenizer Advantages
All milk homogenizers we offer can benefit your business, because we provide a less expensive milk homogenizer manufacturing service.
The metals used in milk homogenizers are of high quality. The raw materials are durable and wear-resistant. The fittings fit perfectly.
The LDTD milk homogenizer runs smoothly due to the assembly by technicians with many years of experience.
LDTD can provide you with a variety of production options, whether it’s for labs, medium-sized, or high-flow.
Milk Homogenizer Working Principle
Milk homogenizer is the use of a plunger pump to press milk into a homogenization valve with back pressure, the milk at high speed through the gap of the small homogenization valve particles are subjected to strong collision, shear, and high-pressure cavitation force.
When the milk enters the narrow gap of the homogenization valve, fat globules are broken into smaller particles along with other particles and evenly dispersed in the milk.
Advantages Of Homogenization
Of Milk
In milk processing, milk homogenization can bring some of the following benefits.
- Milk homogenization makes the taste more delicate and flavor better.
- Milk homogenization slows down fat floating.
- Homogenized milk is easier for the body to digest and absorb.
- Homogeneous milk also has a longer shelf life.
Why LDTD Is Reliable?
The benefits of our milk homogenizers extend to many businesses, industries, or projects. Listed below are some of those advantages.
A cost-effective and fast production system
With our milk homogenizer fabrication capabilities, we can quickly produce different spare parts and final products. LDTD provides fast, accurate production at an affordable price. We also offer cost-effective milk homogenizers and spare parts services due to our high volume of production.
Why To Select LDTD Milk Homogenizer?
A wide range of materials and techniques have been used in our milk homogenizer fabrication. Use stainless steel 304 to make the cover and pump head of the milk homogenizer, copper, as the supporting ring material.
In addition to our expertise in different milk homogenizer fabrication techniques, we are also able to customize parts and produce them with extra intricate features including notches, slots, holes, etc.
Parts Of Milk Homogenizer
In the milk homogenizer, the valve plays an important role in preventing leaks. Various materials can be used to make valves. These include stainless steel, ceramic, and alloy.
Our valves come in a variety of shapes.
Both the valve seat and poppet valve are used together. Material options include stainless steel, alloys, ceramics, and so on.
You can contact us if you wish to customize various valve seats.
Pistons are always in motion. Ceramic or stainless steel pistons are available. Special treatment must be applied to the piston surface to increase its durability.
Get more information about milk homogenizer parts by sending an inquiry now.
Various Capacity For Your Selection
- Milk Homogenizer Datasheet
- Milk Homogenizer Details
|
Model |
Rated flow（l/h） | Max Pressure（Mpa) | Work Range（MPa） | Weight (kg) | Size (cm) |
Power (Kw) |
| GJB30-25 | 30 | 25 | 0-20 | 220 | 80x60x90 | 0.75 |
| GJB50-25 | 50 | 25 | 0-20 | 230 | 80x60x90 | 1.1 |
| GJB100-25 | 100 | 25 | 0-20 | 260 | 80x60x90 | 1.5 |
| GJB300-25 | 300 | 25 | 0-20 | 520 | 100X65X110 | 3 |
| GJB500-25 | 500 | 25 | 0-20 | 520 | 100X65X110 | 5.5 |
| GJB1000-25 | 1000 | 25 | 0-20 | 540 | 100X65X110 | 7.5 |
| GJB1500-25 | 1500 | 25 | 0-20 | 560 | 100X65X110 | 11 |
| GJB1000-30 | 1000 | 30 | 0-24 | 560 | 100X65X110 | 11 |
| GJB2000-25 | 2000 | 25 | 0-20 | 1150 | 118×95×140 | 15 |
| GJB2500-25 | 2500 | 25 | 0-20 | 1250 | 118x95x140 | 18.5/22 |
| GJB3000-25 | 3000 | 25 | 0-20 | 1350 | 118x95x140 | 22/30 |
| GJB4000-25 | 4000 | 25 | 0-20 | 1400 | 124x104x140 | 37 |
| GJB5000-25 | 5000 | 25 | 0-20 | 1700 | 140x110x150 | 37/45 |
| GJB6000-25 | 6000 | 25 | 0-20 | 1700 | 140x110x150 | 55 |
| GJB2000-30 | 2000 | 30 | 0-24 | 1350 | 118x95x140 | 22 |
| GJB3000-30 | 3000 | 30 | 0-24 | 1350 | 124x104x140 | 30 |
| GJB5000-30 | 5000 | 30 | 0-24 | 1700 | 140x110x150 | 55 |
| GJB7000-25 | 7000 | 25 | 0-20 | 2700 | 155x123x165 | 65 |
| GJB8000-25 | 8000 | 25 | 0-20 | 2800 | 155x123x165 | 65 |
| GJB10000-25 | 10000 | 25 | 0-20 | 3000 | 158x130x165 | 75 |
| GJB15000-25 | 15000 | 25 | 0-20 | 4000 | 185x145x160 | 110 |
Related Products
Milk Homogenizer:
The Ultimate FAQ Guide
If you process milk or are in the milk industry, you need to know the following.
Milk homogenization process
Today we want to talk about the milk processing technology that plays a great role in the taste of milk – the homogenization of milk.
Perhaps, some people will question “what is the homogenization of milk” and whether the homogenization of milk will damage its nutrition of milk? Every time when it comes to milk, many people say with emotion, “I miss the taste when I was a child” and “the taste of milk is getting weaker and weaker now!”
People often miss their taste buds when they were young. In addition to the factor of “memory is the best”, the taste of milk is getting weaker and weaker now. The reason is that the weakening of milk taste has something to do with the progress of milk processing technology.
To solve this problem, we should know that the main components of milk are milk protein, fat, and lactose. In addition, the main nutrients are calcium, protein and vitamins with very little content. None of these ingredients have any strong flavor. In other words, whether the flavor of milk is “thick” has little to do with nutrition, so there is no need to worry about the nutritional damage of homogenized normal temperature milk.
In the processing of normal temperature milk, each cup of milk should go through the following processing procedures:
- Milking
- Transport to filter tank for filtration
- The filtered milk is filtered by a centrifuge to decompose impurities
- Milk homogenization
- UHT ultra-high-temperature sterilization treatment
- After cooling in the sterile tank, it is filled by Tetra Pak sterile filling machine
The so-called homogenization treatment of milk mainly refers to the use of the principle of a sudden release of pressure under high pressure to break a large number of fat balls with different particle sizes in milk, so as to reduce or even eliminate the buoyancy of fat balls, so as to prevent milk stratification and achieve the effect of milk homogenization.
Homogenization of milk breaks fat globules into much smaller fat globules than before. Therefore, it can reduce the floating of fat and the tendency of fat clustering or coalescence.
All homogenous milk is basically produced by mechanical methods. The milk was forced through a narrow slit at a high speed. The initial fat ball rupture can be achieved by the combined action of several determinants, such as turbulence and cavitation. The final result of the action reduced the diameter of the fat ball to about 1 um. At the same time, the surface area of the fat / serous wall was increased by 4-6 times, and the newly formed fat ball was no longer completely covered by the original membrane, replacing it. They are a mixture of proteins adsorbed from the slurry phase.
In homogenization, the physical state and concentration of fat affect the size of fat globules and their subsequent dispersion, which is invalid for the homogenization of cold milk. The fat in cold milk is solidified. Processing at the boundary temperature of milk fat freezing point (30-35 ℃) will make the fat unable to be completely dispersed. Homogenization is most effective only when the fat phase is in a liquid state and at a concentration similar to that of normal milk.
Products with high-fat content are likely to have the tendency of fat agglomeration, especially when the concentration of serous protein is lower than that of fat content. Cream with a fat content of more than 12% cannot be homogenized under normal pressure, because the lack of membrane material (casein) will cause the fat to coalesce again. In order to achieve good homogenization, about 0.2A casein is required per gram of fat.
Advantages of homogenization of milk
Homogenization of milk does not damage the nutrition of milk but is beneficial to the human body. It can also be said that it is the homogenization of milk that makes normal temperature milk easier for the human body to absorb.
Lactose in milk is a unique carbohydrate in milk. Lactose can be absorbed only after it is hydrolyzed into glucose and galactose by lactase in the human body. Lactase is present in the human small intestine. Therefore, lactose is absorbed by the human body only after it is decomposed into the human small intestine.
Generally speaking, under normal physical conditions, the human body can digest and absorb lactose in milk in time. However, for some people, when the body lacks lactase, lactose is fermented by microorganisms in the body, causing the accumulation of water and gas, stimulating intestinal mucosa, and easily causing symptoms such as flatulence and vomiting, which is also called lactose intolerance.
The normal temperature milk homogenizes the large fat molecules and lactose in the milk during production and processing, making the fat molecules and lactose that are not easy to digest and absorbed by the human body smaller. The original fat in milk is not easy to re-coagulate, so normal temperature milk not only tastes more delicate but also is more conducive to the digestion and absorption of milk by the human body.
Especially in modern society, more and more studies have shown that homogenized normal temperature milk will be more conducive to human digestion and absorption, especially for patients with kidney disease and diabetes, homogenized normal temperature milk is their gospel.
In clinical medicine, patients with kidney disease and diabetes need nutrition, but their absorption capacity of gastrointestinal and other functions is relatively poor. If they are given milk without homogenization treatment, they will not be able to supplement the nutrition they need, and it will cause a burden on the kidneys and other organs.
Homogenization of milk temperature
The homogenization of milk temperature is related to the homogenization effects. The homogenization effect is better at higher temperatures, but too high temperature will cause denaturation of fat emulsion protein.
On the other hand, the temperature is related to the crystallization of fat globules. Solid fat globules cannot be broken in China. The homogenization temperature of the milk is generally controlled at 50~65 ℃.