Why the preheating temperature is around 55-65 degrees. Because there is a fat globule membrane in the milk, at this temperature, the elasticity and stability of the fat globule membrane are relatively good. To homogenize to this temperature, it is not easy to destroy the tissue structure of milk. If the temperature is higher, the fat globules will condense, and the fat will float up, so the milk will be stratified. If the temperature is low, the fat globule membrane will be destroyed, after The fat globules condense again, they are distributed in the shape of oily flowers on the surface of the milk, which affects the appearance of the product and the overall sensory quality.
Homogenization after preheating during the processing of the milk production line can prevent the fat from floating up and distribute the milk molecules evenly.