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Milk homogenization is accomplished by mixing large amounts of harvested milk, then forcing the milk at high pressure through small holes. [7] Milk homogenization is an essential tool of the milk food industry to produce consistent levels of flavor and fat concentration. Another application of homogenization is in soft drinks like cola products.
Homogenization is part of the process specifically for milk. Homogenization is a mechanical treatment which results in a reduction of the size, and an increase in the number and total surface area, of fat globules in the milk.
The production process involves the evaporation of 60% of the water from the milk, followed by homogenization, canning and heat sterilization. [3] Evaporated milk consumes half the space of its nutritional equivalent in fresh milk.
In Canada "whole" milk refers to creamline (unhomogenized) milk. "Homogenized" milk (abbreviated to "homo" on labels and in speech) refers to milk which is 3.25% butterfat (or milk fat). [15] There are also skim, 1%, and 2% milk fat milks. Modern commercial dairy processing techniques involve first removing all of the butterfat, and then adding ...
A glass of cow milk Cows in a rotary milking parlor. Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. [1] Milk contains many nutrients, including calcium and protein, as well as lactose and ...
[2] [b] Since unfortified oat milk is lower in calcium, iron, and vitamin A than cow's milk, these nutrients must be added in order for the end product to be a nutritional substitute of cow's milk. [2] Homogenization and heat-treatments such as pasteurization or ultra-high temperature (UHT) treatments are used to extend the product's shelf life ...
Raw milk is milk that has not gone through the pasteurization process, which is a key food safety step that applies heat in order to kill microorganisms that can cause disease, says Meghan Davis ...
Homogenized milk – an emulsion of milk fat in water, with milk proteins as the emulsifier; Vinaigrette – an emulsion of vegetable oil in vinegar, if this is prepared using only oil and vinegar (i.e., without an emulsifier), an unstable emulsion results; Water-in-oil emulsions are less common in food, but still exist:
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