Homogenized milk also helps deal with a side effect of pasteurization. When milk is heated, the white cells and bacteria collect on the bottom of the milk, forming a thick, and many think, disagreeable layer.
Homogenized - treatment for milk that breaks the fat into tiny particles that can remain suspended in liquid rather than rising to the top as cream in untreated milk.
Homogenized - With fat broken down into such small particles that it stays suspended in liquid, rather than rising to the top.
Pasteurized, homogenized light cream that has been treated with a lactic acid culture, giving it a tangy flavor.
Milk is often homogenized, a treatment which prevents a cream layer from separating out of the milk. The milk is pumped at high pressures through very narrow tubes, breaking up the fat globules through turbulence and cavitation.
Evaporated milk is homogenized milk with 60 percent of its water removed and vitamin D added for nutritional purposes. It is unsweetened and is available in whole, low-fat, and fat-free versions.
than half, sterilized, homogenized, and canned; sweetened condensed
milk has sugar added as a preservative and may not be sterilized;
both types taste sweeter than regular milk.
Most commercial milk today is homogenized so that the fat is broken into small particles which remain suspended in the milk, and pasteurized to kill bacteria, including the friendly varieties that gave milk a sour tang.
Milk prepared for sale is often homogenized; in this process it is pumped under pressure through small openings to break up the milk-fat globules, ...
Cream - This is the portion of milk that rises to the top when milk has not been homogenized. Cream is defined by its varying amounts of butterfat content. Half and half cream is a mixture of milk and cream, resulting in a butterfat content of 12%.
To make the ice cream, the mixture of cream and sugar are pasteurized by heating the ingredients to required temperatures, which results in the fat being homogenized to desired levels of fat content.
In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators".
Evaporated Milk - A canned, unsweetened milk is homogenized milk from which 60% of the water has been removed. Whole evaporated milk contains at least 7.9 percent butterfat, while the skim version contains 1/2 percent or less.
To create an emulsion by reducing all the particles to the same size. The fat globules are broken down mechanically until they are evenly distributed throughout the liquid. Homogenized milk and some commercial salad dressings are two examples of ...
The cream and whiskey are homogenized to form an emulsion, with the aid of an emulsifier containing refined vegetable oil. This process prevents separation of the whiskey and cream during storage.
Although some folks drink raw milk, most of the milk we drink these days has been homogenized and pasteurized. Want to know more about what milk goes through before it hits your table?! Keep reading.
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Also known as "dairy sour cream." This commercial product is made from homogenized pasteurized sweet cream to which a dairy culture has been added for souring. Sour oranges
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Seville oranges; ornamental oranges. Sourdough ...
Processed cheese: an emulsified, homogenized blend of grated natural cheeses.
Produce: fresh fruits and vegetables as they come from the market.
Profiterole: served with a garniture of pate a choux.
made by processing grated coconut with hot water, thereby extracting oil and aroma compounds. The result is a milky-white, opaque emulsion (up to 20% fat) with a sweet coconut flavour. After some time, fat and water may separate (as in unhomogenized ...
Homogenized milk: milk that has been processed so that the cream does not separate out.
Honest (in wine): without flaws, typical and straightforward, simple but not great.
 See also: Milk, Homogenize, Cooking, Water, Butter
  
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