Search results
From Self-sufficiency
- ...]) 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 significa25 KB (3,447 words) - 10:11, 20 September 2010
- ...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 emulsio16 KB (2,286 words) - 10:12, 20 September 2010
- [[Homogenization (chemistry)|Unhomogenized]] milk and cream contain [[butterfat]] in [[microscopic]] gl40 KB (5,956 words) - 19:36, 13 October 2010
- 36 KB (4,851 words) - 19:37, 13 October 2010
- ...upposed health benefits of raw (not [[pasteurized]], not [[Homogenization (chemistry)|homogenized]]) milk, and whether authorities responsible for regulating fo == Homogenization debate ==23 KB (3,442 words) - 19:37, 13 October 2010
- ...layer skimmed from the top of [[milk]] before [[Homogenization (chemistry)|homogenization]]. In un-homogenized milk, over time, the lighter fat rises to the top. In11 KB (1,619 words) - 19:37, 13 October 2010
- ...lly available cultured buttermilk is [[pasteurized]] and [[Homogenization (chemistry)|homogenized]] (if 1% or 2% fat) milk which has been [[inoculation|inoculat8 KB (1,127 words) - 19:37, 13 October 2010
- | title = Animal chemistry: with reference to the physiology and pathology of man ==== Homogenization ====68 KB (9,753 words) - 19:37, 13 October 2010
- Evaporated milk is fresh, [[Homogenization (chemistry)|homogenized]] milk from which 60 percent of the water has been removed. Af6 KB (827 words) - 19:38, 13 October 2010
- ...milk''' is [[milk]] that has not been [[pasteurized]] or [[Homogenization (chemistry)|homogenized]].13 KB (2,022 words) - 19:38, 13 October 2010
- * [[Milk]] after optional [[Homogenization (chemistry)|homogenization]], [[pasteurization]], in several grades after standardization of the fat l7 KB (950 words) - 19:38, 13 October 2010
- ...n=963-13-3600-X |oclc=32227400}}page 17</ref> [[Homogenization (chemistry)|Homogenization]] breaks the fat into smaller sizes. Smetana is not homogenized.6 KB (923 words) - 19:38, 13 October 2010