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The Globulyser can be used in plant operations to measure the homogenisation degree in long-conservative dairy products by analysing the size of fat globules.

Lactotronic managing director Bart Verburg said: ‘The homogenisation level of oil or fat in an emulsion can be measured with this application without any involvement from professionals.’ Using the Globulyser, users can predict possible future cream separation (creaming) as early as the production process.

The instrument increases the speed of detection of possible deviations in the homogenisation process, fitting with ISO quality-control standards.


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