The content of fat is among the most vital parameters for the quality control of food and feed. Fat provides a substantial contribution to the nutritional value of a product; however, fats like milk ...

Homogenization is crucial in soy milk manufacturing, improving its taste and stability. This process involves exposing the liquid to intense shearing and breaking down large fat globules and protein ...

High-pressure homogenization is a powerful technique that can rapidly break apart stubborn cells, for example, by limiting the number of passes needed to disrupt them. The cooling available in a ...