High pressure homogenization of dairy products is today state of the art but limited by the fat content (max 17 vol.-%). This article describes the development of a novel simultaneous homogenization and mixing (SHM) valve which allows homogenization of dairy products with a fat content of up to 42 vol.-%. The challenging task of homogenizing dairy products with high fat content is to stabilize disrupted fat droplets especially against extensive aggregation. Aggregation and coalescence rates could be significantly reduced by a new microstructured valve allowing the emulsifier-containing phase to be injected directly into the zone of droplet disruption
