An emulsion is a two-phase system formed by droplets dispersed in another non-miscible liquid. Many emulsions consist of a hydrophobic ‘oily’ phase dispersed in a continuous aqueous phase.

To improve its shelf-life, milk undergoes a homogenization process. This process produces fat globules of a uniform, small size. During the homogenization process the size range of the fat globules is ...

The journey from raw to regular milk involves several steps in the homogenization process, each bringing you closer to the product we know as "whole milk." However, if you miss a single step or decide ...

Studying fat droplet particle size of food emulsions - such as dairy - plays a vital role in determining emulsion stability, flavor release, and mouth feel. Larger emulsion droplets cause a decrease ...