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.
Onshore wind and grid queue targeted in 2030 energy plan
Modern designs of nuclear reactors are simplified by including thermal storage; this improves their dispatchability by allowing them store excess...