Homogenizers work by breaking down fat globules in milk through strong acceleration and pressure. There are two stages: in the first stage, milk is pressed through small tubes and pores where increasing pressure breaks up fat into new clumps; in the second stage, these clumps are broken up further to reduce fat globule size. Main types include high pressure homogenizers operating above 35 bar, low pressure rotary homogenizers below 35 bar, and sonic vibrators using high frequency vibration.

2.  Introduction
 Objective
 Principle
 how does Homogenizer works?
 Types

3.  breaking down the fat globules in the milk
INTRODUCTION
French inventor Auguste Gaulin's – 1
st
patented homogenizing process in 1899.

4.  The basic principle of the homogenization
lives in the control of a very strong
acceleration through a very narrow opening

5.  breaking down the fat globules in the milk
 forcing them
 globules inside the solution remain at the
desired sizes

6. homogenizer
Piston pump
Generate high
pressure
5 or 7 pistons
Homogenizing
valve
Poppet type –
better
performance
Ball type – exert
greater pressure

7.  Milk – high pressure – enters into centre of
valve seat
 As it passes through the narrow gap - milk
velocity gets accelerated
 High velocity – contribute disruption of fat
globules
 Fat globules subdivided – increased surface
area

9.  Homogenizer works in 2 stages:
In 1st stage :
- press milk through small tubes and pores
- pores continue to shrink
- increase the pressure  fat breaks up
- form new clumps
In 2nd stage:
- breaks up the clumps formed
- reduce the fat globules to a manageable
size

10.  High pressure homogenizer
 Low pressure - rotary type homogenizers
 Sonic vibrators

11. • pressure ranges between 35 – 350 bar
(500-5000 psi)

12.  operating pressures are below 35 bar (500 psi)

13.  milk is subjected to high frequency vibration
in a device called sonic vibrator or oscillator