Homogenization prevents the creaming of milk. The fat globules of milk are under high pressure so finely divided that no creaming takes place.
Pressure control during homogenization with JUMO IMAGO 500
Accurate pressure control and monitoring during homogenization guarantees that this process is always performed efficiently enough to achieve the desired result. In cream production, for example, homogenization sets the viscosity. Using JUMO IMAGO 500 to control the pressure variable during this part of production is the easiest solution, because more homogenizers can be connected straight away here.