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

Milk powder, as a result of milk processing, is a key product and it is widely used in the manufacture of ice cream, chocolate, confectionery, cultured milks and yogurts, bakery products, soups, and ...

A clinical trial shows infants who consume formula containing milk fat globule membrane (MFGM) score higher in cognitive, language and motor development than infants consuming a milk-based formula ...

Shear force is any force corresponding to a material’s surface. In liquid, for example, this leads to friction between fluid particles, leading to particle size reduction. In high shear mixing, shear ...