Lassi, Flavoured Milk & Buttermilk Emulsification

Overview

Lassi, flavoured milk, and buttermilk are among the fastest-growing segments of India's dairy market — driven by regional dairy brands, co-operative dairy expansions, and QSR chains scaling their dairy-based beverage menus. The processing challenge across all three products is the same: fat and protein particles in the base milk must be homogenized to prevent cream line formation, improve mouthfeel, and extend shelf life — from 3–5 days for fresh lassi to 21+ days for UHT-processed flavoured milk.

SEW's Titan Series homogenizer is used by regional dairy processors and co-operative dairies across Maharashtra, Gujarat, Rajasthan, and Punjab to produce consistent, shelf-stable lassi, flavoured milk, and buttermilk — at capacities from 500 LPH to 5000 LPH.

How It Works

Pasteurised standardised milk (3.5–6% fat for flavoured milk, diluted cultured milk for lassi) is fed to the homogenizer. The triplex pump raises pressure to 150–200 bar (first stage), forcing milk through the valve gap and reducing fat globule size to 0.5–1 micron. Second-stage valve at 30–50 bar prevents reagglomeration. Homogenised product proceeds to flavour/sugar dosing and filling.

For lassi: cultured dahi is blended with water, sugar, and flavour before homogenization — the homogenizer reduces particle size and improves texture uniformity and pourability for packaging in pouches, bottles, and cups.

Bare Unit Use

Dairy processors and co-operative dairies order the bare homogenizer unit for integration between the pasteuriser and the filling line. Available in 500 LPH to 5000 LPH. SS 316L food-grade contact parts. Two-stage valve standard. Pressure: 150–200 bar (first stage) + 30–50 bar (second stage).

Skid Package Use

SEW supplies on a SS 304 skid with feed pump, pressure gauges, and line connections. Used in: co-operative dairy plants (Mahanand, Gokul, Amul ancillary contractors), regional dairy brands expanding into branded lassi and flavoured milk, and QSR dairy processing units.

Why SEW

Two-stage homogenization — breaks fat globules (first stage) and prevents reagglomeration (second stage). Extends shelf life and improves pourability in packaged lassi and flavoured milk.

Compatible with cultured dairy processing — handles the viscosity and protein content of dahi-based lassi without valve clogging or pressure instability.

FSSAI-compliant SS 316L contact parts — meets food-grade equipment requirements for dairy beverages under FSSAI Schedule 4.

Indian manufacturer, Nashik — Maharashtra co-operative dairy belt proximity. Spare parts availability and local service engineers for regional dairy processors.