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Ultrasonic Dairy Emulsion MachineDairyAs raw materials for the dairy milk is composed of a variety of ingredients, contains 3%, 5% milk fat. Milk fat in fat ball state of dispersion in milk, due to the effect of buoyancy will float on the surface of milk, to form a layer of cream, produce the phenomenon such as layering, seriously affecting the quality of dairy products. Dairy Emulsion ResultsDairy processing new appeared a kind of emulsification, homogenization technology, ultrasonic emulsification equipment. Ultrasonic emulsification equipment make fat fat particles broken into smaller goals