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Canadian farm girl churning butter, 1893. Churning is the process of shaking up cream or whole milk to make butter, usually using a device called butter churn.In Europe from the Middle Ages until the Industrial Revolution, a churn was usually as simple as a barrel with a plunger in it, moved by hand.
Galalith (Erinoid in the United Kingdom) is a synthetic plastic material manufactured by the interaction of casein and formaldehyde. The commercial name is derived from the Ancient Greek words gala (γάλα, "milk") and lithos (λῐ́θος, "stone").
There are a variety of genital surgeries available to trans women and transfeminine non-binary people. Genital surgery can be an effective way for an individual to ease or eliminate feelings of disconnection or discomfort with their natal genitals; for others, including those who do not feel strongly about their natal genitals, it can create feelings of connection or congruence with their ...
Aseptic processing was derived from Olin Ball's heat-cool-fill (HCF) machine that was developed in 1927. [5] While HCF was successful in improving the sensory quality of the processed chocolate milk as compared to canned product, the use of the equipment was hindered by its cost, maintenance, and inflexibility to process various container sizes, rendering the machine a failure.
Many milk bottles have integral handles. Milk bags are also in use. The milk is sold in a plastic bag and put into a pitcher for use. Larger bags are the inner bladder of a bag-in-box, sometimes used for institutional dispensing. Small individual containers of milk and cream are often thermoformed or injection molded and have a peelable lid ...
Crystalate is an early plastic. [78] Faturan is a phenolic resin, also similar to Bakelite, that turns red over time, regardless of its original color. [79] Galalith is an early plastic derived from milk products. [80] Micarta is an early composite insulating plate that used Bakelite as a binding agent.
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This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid. A typical example is the homogenization of milk, wherein the milk fat globules are reduced in size and dispersed [3] uniformly through the rest of the milk. [4]