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 ...

Read before the meeting of the New England Pediatric Society on Feb. 26, 1915. Select the format you want to export the citation of this publication.