Improve product shelf-life and stability
GEA’s homogenizer range cover all possible needs for the dairy industry, from pilot to large scale fully automated units.
High pressure homogenization was originally used in the liquid dairy industry at the end of the 19th century to achieve a standardized level of product quality. Since then, combined heat treatment technologies, it has been widely applied to improve product shelf-life and stability, and has become a standard industrial process.
In the liquid dairy industry, homogenizers have become essential components of process lines for the successful preparation of numerous products. Their design and capabilities have been progressively improved and customized to comply with sanitary requirements, aseptic processing, integration, automation and cleanability. Homogenization enhances stability and shelf-life, and improves properties such as flavor, consistency, color, mouthfeel and functionality.