Abstract: It was expounded how the homogenization pressure influence on homogenizing efficiency and power consumption under conditions of constant flow rate, fat conten and temperature. The homogenized milk sample prepared was observed under an electron microscope, while a certain suitable views were photographed. Set of characteristic diagram of curves were obtained from analyzing these pictures by useing mathematic statistics method. Such as: Size distribution of the fat globule. The degree of homogenization. Mean diameter. Homogenization index. Power consumption etc. Final, the optimal homogenization pressuer was worked out, which must meet the prerequisite to processing and quality of products. After making a comparison between the homogenization index and the method which we created, a new scientific method was set up to appraise the homogenization efficiency; which created a reliable method to evaluate the homoge nization efficiency for development new type of homogenizer, homogenizer valve as well as imitation the spare parts for imported homogenizer.

Key words:  , Optimum Homogenization；