Homogenizer Commentary

These small, low pressure homogenizers are useful in making yogurt, such cheeses as Cream, Blue and Feta (when made from cow milk), plus Domiati among many others. Dips, sauces and spreads are often homogenized. Products like Tzatziki can be made from homogenized yogurt.

 

Homogenization prevents creaming during the make procedure of some high fat cheeses, plus their fat globules take up more casein which increases the moisture holding capacity of cheeses, dips, sauces and spreads thus increasing their yield.

Homogenizers
520 g/h homogenizer

2000 L/Hr (520 Gal/Hr)
2 Stage Homogenizer

Maximum Operating Pressure:

1st Stage - 2000 PSI
2nd Stage - 500 PSI

Motor 20 HP 3 Phase
Cast Iron Body
Direct Belt Drive

500 L/Hr homogenizer

500 L/Hr (130 Gal/Hr)
2 Stage Homogenizer

Maximum Operating Pressure:

1st Stage - 2000 PSI
2nd Stage - 500 PSI

Motor 5 HP 3 Phase
Cast Iron Body
Direct Belt Drive

 

200 L/Hr homogenizer

200 L/Hr (50 Gal/Hr)
2 Stage Homogenizer

Maximum Operating Pressure:

1st Stage - 2000 PSI
2nd Stage - 500 PSI

Motor 5 HP 3 Phase
Cast Iron Body
Direct Belt Drive


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