Adding to taste and texture
GEA’s complete range of homogenizers, from pilot to large scale fully automated units, is a vital part of liquid processing for cheese production.
Homogenization is frequently used in cheese processing because of its advantages and final product benefits. Post-homogenization, the average particle size is reduced and standardized, the fat is more susceptible to lipolysis by lipase enzymes, which contributes to the characteristic flavor of the cheese (especially for blue mold cheeses). Soft or cream cheese is often homogenized to achieve a firmer texture.