Milk Dairy Homogenizer

  The homogenizer generally adopts a two-stage type, that is, the first stage of homogenization uses a higher pressure (16.7-20.6mpa) for the purpose of breaking the fat globules, and the second stage of homogenization uses a lower pressure (3.4-4.9mpa) for the purpose It is to disperse the broken small fat globules and prevent adhesion.