Milk is an emulsion of butterfat droplets and casein micelles. The size of these particles can vary, which strongly affects the milk’s mouthfeel as well as its colloidal stability. Here we show that the Litesizer™ can monitor the particle size and the zeta potential of whole as well as skimmed milk, giving precious information about the quality and the stability of the product.
‘Archaic rules’ torn up to green light new nuclear
Producing hot water - steam - to generate electricity and wasting 65% of that expensive energy in the process, looks to me like the most illogical...