In the homogenization of milk, fat globules in milk are disintegrated by applying high pressure. In this way, the separation of fat from milk is prevented. The homogenization process increases the viscosity and quality of milk. It provides a homogeneous distribution of fat in milk. It gives the milk a whiter appearance. It provides the perception of milk more delicious, and to be digested easier.
- Ice Cream
- Cream Cheese
- Curd Cheese
- Milk Proteins
- Fermented Dairy Products
- Whey Based Drinks
- Coffee Whitener
- Baby Formula
- Milk Puddings
Fluid products in heterogeneous (non-homogeneous) structures pass through the narrow gap under high pressure.
It is an innovative solution designed for the sector and the need and is the invention of HOMMAK.
It is designed to allow you to fill yogurt in the desired volume or weight, with 0.1% precision and high speed.
HOMMAK Makine developed the Hommix Powder-Liquid Blender as a result of long R&D studies.
High-pressure pumps are ideal for transferring high density and viscosity products. It is used as the feeder for the tower in the production of milk powder, food powders, chemical powders, and other powder types.
HOMMAK Homogenizers are manufactured by selecting the valve design and material to meet the needs of the sector in which it will be used.
HOMMAK laboratory type homogenizer has a portative and transportable structure. It enables you to improve your current products, test the effect of homogenization on products, and get optimum results by determining the best process parameters.
HOMMAK pilot plant homogenizers are designed for limited production and R&D studies.
Our plate pasteurisation and sterilisation systems are designed in a manner which you can safely use in the pasteurisation processes