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 ...

Whether it's 2%, skim, whole, or chocolate, milk comes in many forms. Although flavor and fat composition are the primary distinguishing factors of milk varieties, there may be some types you don't ...

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 ...