cream layer
- Gıda Uygulamaları Laboratuarı
Cream Separation
Milk is an oil-in-water emulsion, with the fat globules dispersed in a continuous skimmilk phase. If raw milk were left to stand,…
- Gıda Uygulamaları Laboratuarı
Homogenization and Cream Seperation
Homogenisation, which breaks the milk fat globules into smaller globules that do not rise to form a cream layer during sterilization or…
