Fiche produit - Homogenising

The production of smooth fresh cheese or some cheese specialities often requires to have the product homogeneized.

This operation gives the texture, « standardizes » the size of the particles and prevent whey from exuding.

Working principle :

Curd is forced under a very high pressure (100 – 300 bar) through a pipe at the end of which there is(are) one (or several) check valve(s), and must fight against the resistance of this obstacle to escape.

So, curd is first blown against this valve, then laminated and finally left to rest, which causes the particles to explode.