Soya beverages are harder to homogenize than milk.

Cows milk is essentially the same the world over,

but soya beverages come in a multitude of recipes that make differing demands on the homogenization
process.
Soya particles are large proteins that can aggregate together

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and you need to break these up through effective homogenization. Quite often you homogenize
downstream to break up these clusters, says Nicole Uvenbeck, Line Product Manager at Tetra Pak.
If the soya milk is extracted by grinding and the protein level is higher than 3.0%, the homogenizer should
be placed downstream of the heat treatment. Downstream (aseptic) homogenization generally reduces
sedimentation.
Abrasion is another factor. While milks smooth texture makes it kind to stainless steel and other food
processing surfaces, soya drinks are more abrasive because they frequently contain fibres and husk
traces.
Like any plant product, soya mixtures may contain abrasive fibres. Though often invisible to the naked eye,
these particles create wear on the homogenizer.
Typically, a soya homogenizer needs to operate at equal pressure to a milk homogenizer in order to
achieve the desired level of homogenization. It also needs to have a wear-resistant configuration.
You need a homogenizer with wear-resistant options, especially for those parts in contact with the
product, notably the pistons but also the homogenizer device itself and the pump block valves, Uvenbeck
says.
Tetra Pak has two full-time food technologists that help customers to optimize soya beverage recipes and
minimize abrasion.
Expert input can range from mouth feel and colour to how to tackle sedimentation and achieve the desired
level of viscosity in the beverage.
Maybe the client needs to add a filter to the homogenizer to avoid abrasive particles entering the process.
Or maybe they need help getting their soya milk recipe right, Uvenbeck says.
Collaboration is the byword here and Tetra Pak works closely with customer R&D centres to help them
develop the end product they need

http://processinginsights.tetrapak.com/the-joy-of-soy-homogenizationchallenges-and-solutions/
Theyre big heavy lumps of metal, but they work their magic thanks to a gap the width of a human
hair. Homogenizers are the backbone of any modern dairy and for good reason. Whether you
produce milk, juice or yoghurt, the basic principles at work are the same. Read on to find out what
homogenizers do, how they do it and how they improve the quality of your products.

http://processinginsights.tetrapak.com/homogenization-what-you-need-toknow/
The homogenization process emulsifies fat globules suspended in the milk so the packaged product keeps
its taste, stability and texture for longer.
The more effective the homogenization process, longer the milk will remain stable and keep its commercial
value.
UHT milk faces a range of limiting factors when it comes to shelf life. As a natural product, it is subject to
biological processes such as sedimentation and fat separation.
Also, enzymes in the milk can cause age gelation, coagulation and sometimes a bitter taste.
Overcoming such obstacles is a top priority for milk producers. Aseptically packaged UHT milk has a
typical shelf life of around three months, though is typically consumed well in advance of the best before
date.
But quality demands differ between markets. In China, retailers are increasingly demanding imported milk
with a shelf life of up to 12 months that can withstand long transport distances and temperature extremes
while in transit.
This presents a business opportunity for dairy producers and highlights the importance of effective
homogenization.
We are seeing that China wants to import liquid milk from Europe and then the question of long shelf life
becomes very relevant, explains Nicole Uvenbeck, Line Product Manager at Tetra Pak.
The longer the shelf life, the smaller the fat globules in the milk need to be. And the smaller the fat
globules, the higher the required pressure and energy input from the homogenizer.
The longer the shelf life you want, the higher the pressure you need to homogenize at, Uvenbeck says.
If the milk is to be shipped by container, say to China, then you really do have to consider how much it will
need to be homogenized.
Tetra Pak produces highly efficient homogenizers capable of operating at lower pressures than competitor
machines.
You can achieve the same product quality at a lower pressure with our homogenizers, Uvenbeck says.
So if a customer wants to extend the shelf life of their milk, for instance if seeking to export to China, I
would really suggest they contact Tetra Pak!

http://processinginsights.tetrapak.com/homogenization-the-secret-to-longerlife/
otra pgina de otro homogeneizador

http://www.edelflex.com/producto/homogeneizadores-unidades-industriales