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...]) through high-pressure and high temperature [[Homogenization (chemistry)|homogenization]] (see manufacture below). ...pre-treated nanocellulose and carboxymethylated nanocellulose). Due to the chemistry involved in producing carboxymethylated nanocellulose, it differs significa

...sion, one liquid (the dispersed [[Phase (matter)|phase]]) is [[Dispersion (chemistry)|dispersed]] in the other (the continuous phase). Energy input through shaking, stirring, [[Homogenization (chemistry)|homogenizing]], or spray processes are needed to initially form an emulsio

[[Homogenization (chemistry)|Unhomogenized]] milk and cream contain [[butterfat]] in [[microscopic]] gl

...upposed health benefits of raw (not [[pasteurized]], not [[Homogenization (chemistry)|homogenized]]) milk, and whether authorities responsible for regulating fo == Homogenization debate ==

...layer skimmed from the top of [[milk]] before [[Homogenization (chemistry)|homogenization]]. In un-homogenized milk, over time, the lighter fat rises to the top. In

...lly available cultured buttermilk is [[pasteurized]] and [[Homogenization (chemistry)|homogenized]] (if 1% or 2% fat) milk which has been [[inoculation|inoculat

| title = Animal chemistry: with reference to the physiology and pathology of man ==== Homogenization ====

Evaporated milk is fresh, [[Homogenization (chemistry)|homogenized]] milk from which 60 percent of the water has been removed. Af

...milk''' is [[milk]] that has not been [[pasteurized]] or [[Homogenization (chemistry)|homogenized]].

* [[Milk]] after optional [[Homogenization (chemistry)|homogenization]], [[pasteurization]], in several grades after standardization of the fat l

...n=963-13-3600-X |oclc=32227400}}page 17</ref> [[Homogenization (chemistry)|Homogenization]] breaks the fat into smaller sizes. Smetana is not homogenized.