The  homogenization process is a mechanical procedure suitable for preserving the quality of the product intact over time, homogenization delays the negative effects of the fluid alteration process such as aggregation, coagulation and sedimentation of particles.

The main effect in GEA’s homogenization process therefore consists in the decomposition of liquid cells into very small parts that can take less space and thus making the product more homogeneous, stable and durable.

Furthermore, the combined use of the high dynamic pressure and homogenizing valves, designed by our technical staff based on different applications, lets you reduce the particles to the lowest possible pressure, and so allowing for significant energy savings.

 GEA excels in building the large-scale facilities that the dairy processing industry needs to satisfy demand for its products, keep on top of new trends and remain competitive.

We design, engineer and supply complete plants, processing lines and equipment for treating raw milk and also for manufacturing, filling and packaging milk and milk-based products – from butter, ice cream, yogurt and cheese, to infant formula, milk powder and whey and its derivatives. 

Our expertise covers project management, plant installation, commissioning and after sales service.  All GEA dairy processing technology is designed and engineered to meet strict hygiene, food safety and quality standards, while operating efficiently and sustainably.