As raw materials for the dairy milk is composed of a variety of ingredients, contains 3%, 5% milk fat. Milk fat in fat ball state of dispersion in milk, due to the effect of buoyancy will float on the surface of milk, to form a layer of cream, produce the phenomenon such as layering, seriously affecting the quality of dairy products.
Dairy Emulsion Results
Dairy processing new appeared a kind of emulsification, homogenization technology, ultrasonic emulsification equipment. Ultrasonic emulsification equipment make fat fat particles broken into smaller goals, and evenly dispersed in the milk, so that the appearance of the product, taste, nutrition, such as quality improvement, make its storage is more stable.
The Effect of Ultrasonic Emulsion Machine
Ultrasonic emulsification equipment is the use of ultrasonic cavitation in the liquid, and other physical function to achieve the effect of homogeneous. Physical function refers to the ultrasound can form effective agitation in liquid flow and destroying the structure of medium, liquid particles size, mainly is the collision, difference between liquid phase flow and shock waves cause particle surface morphology change. Ultrasonic cavitation will produce strong mechanical action, under the appropriate ultrasonic frequency, can achieve the best effect of emulsifying. Dairy products using ultrasonic emulsification equipment, to achieve the ideal effect.