A glass and pitcher of cream-top, non-homogenized milk on a counter - Rimma Bondarenko/Shutterstock The journey from raw to regular milk involves several steps in the homogenization process, each ...

To improve its shelf-life, milk undergoes a homogenization process. This process produces fat globules of a uniform, small size. During the homogenization process the size range of the fat globules is ...

There are several types of milk that one can easily get these days like whole milk, double toned milk, toned milk, skimmed milk, pasteurized milk and homogenized milk. Of all these types, today we ...

What happens when you freeze, and then thaw, milk? Visible evidence suggests that it turns into spit-up. But is that what's going on? And why would anyone care? Read on, but only if you have nothing ...

You’ve probably heard an acquaintance or older relatives talk about how they drank milk right out of the milk cans or bulk tank on the farm when they were kids. “The milk tasted much better than what ...

Homogenization is vital in many industrial processes, including food, cosmetics, and pharmaceuticals. High-pressure homogenization and sonication are two widely used homogenization techniques. However ...

For raw (unpasteurized) milk lovers, summer is the best season for drinking raw milk. Cows that have been grazing on lush pasture produce milk often described by raw milk enthusiasts as “fresh, creamy ...

If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best ...

An emulsion is a two-phase system formed by droplets dispersed in another non-miscible liquid. Many emulsions consist of a hydrophobic ‘oily’ phase dispersed in a continuous aqueous phase.

The journey from raw to regular milk involves several steps in the homogenization process, each bringing you closer to the product we know as "whole milk." However, if you miss a single step or decide ...

Studying fat droplet particle size of food emulsions - such as dairy - plays a vital role in determining emulsion stability, flavor release, and mouth feel. Larger emulsion droplets cause a decrease ...