preloder

MSLA 1.04 – Processing — Homogenisation

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Homogenisation As the dairy industry advanced in the 20th century, it became desirable to offer a more standardised milk product. Larger dairies blended milk from various herds. To even out the concentration and texture of the lipid content of milk, it became commonplace to break milk down into two components, cream and skimmed milk. These […]

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