This equipment reduces the size of fat globules in milk, preventing cream separation and creating a consistent texture and taste. A common example is its use in producing the uniform, smooth milk found in most grocery stores.
Consistent milk quality is crucial for consumer acceptance and product shelf life. Historically, milk tended to separate, with cream rising to the top. This equipment revolutionized the dairy industry by creating a stable emulsion, eliminating the need for consumers to shake milk before use. This innovation improved product appeal and reduced spoilage, ultimately benefiting both consumers and producers.
