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 ...

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 ...

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 ...

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 ...