Ultrasonic Homogenizer For Homogenizing Milk
|Horn material||Titanium alloy|
|Delivery time||1 Year|
|Packing||Bubble film + Wooden box|
Ultrasonic can produce cavitation in milk. When this cavitation reaches a certain strength, it can crush the fat balls in the milk to achieve a homogeneous effect. The effect of ultrasonic homogenized milk is not only related to the power density (or sound intensity), but also to the ultrasonic frequency and the time of ultrasonic processing. Under proper ultrasonic frequency, the ideal dispersion effect can be achieved with the smallest power density within a certain period of time.
1. Homogeneity: The homogenization of milk makes the fat globules become more fine fat globules.
2. Good flavor: Homogenized milk has the aroma of fresh milk
3. High sensitivity to lipase: The homogenized milk is also more sensitive to lipase.