[DOC] [TLE] Milk/Dairy [PAR] Fat particles have been broken down and distributed so the milk won't separate. 
... The process of BREAKING UP MILK-FAT into smaller globules which 
disperses them permanently in a fine emulsion throughout milk. This is done in a 
homogenizer where milk is forced under high pressure through very tiny 
openings. [DOC] [TLE] The Facts About Pasteurization and Homogenization of Dairy ... [PAR] Apr 9, 2008 ... When homogenized, milk becomes very powerful and efficient at bypassing 
normal ... Homogenization makes fat molecules in milk smaller and they become 
... broken down and instead they are absorbed into the bloodstream. The 
homogenization process breaks up an enzyme in milk which in its smaller... [DOC] [TLE] homogenization | chemistry | Britannica.com [PAR] Process of reducing a substance, such as the fat globules in milk, to extremely 
small particles and distributing it uniformly throughout a fluid, such as milk. ... the 
milk through small openings under high pressure, thus breaking up the fat 
globules. ... Here the fine bubbles are removed by being dissolved back into the 
glass. [DOC] [TLE] Milk - Oregon State University [PAR] The two primary proteins in milk have characteristics which are very distinct ... 
That is, the fat particles have been reduced to micellular size. ... It consists of a 
calcium caseinate molecule made up of calcium, alpha-, beta- ... tomato soup into 
milk ... The formation by acid and/or enzyme processes is generally the first step 
in... [DOC] [TLE] Butter vs Margarine - Giapo [PAR] Jul 4, 2013 ... Every fat molecule is made up of the glycerol backbone and attached .... process 
breaks up the emulsion by introducing air particles into the mix, this ... Clarified 
butter also known as Ghee or AMF (or 'anhydrous' milk fat, ... Alpha crystals are 
very fine, they melt easily and often recrystallise into the beta form. [DOC] [TLE] Homogenized Milk - NO MORE ILLNESS - FREE E-BOOK [PAR] The fat portion of the milk is thus broken up into very small globules. Like mist in a 
fog, small fat particles remain in suspension and do not rise to the top of the milk. 
... stomach and small intestine into smaller molecules, which are either used or 
excreted ... Dr Oster and Dr Ross have found that the homogenization process is
... [DOC] [TLE] The Truth About Milk - Read - Rense [PAR] Everything you know about cow's milk and dairy is probably part of a Dairy 
industry MYTH. ... of butter 21 times whatever is contained in the fat molecules in 
a sip of milk. MONSANTO AND rbGH (Posilac); Monsanto Chemical Co., maker 
of fine .... rises... because homogenization breaks up those large molecules into 
small... [DOC] [TLE] Physics Buzz: The Science of Ice Cream [PAR] Jun 24, 2014 ... When making ice cream, the higher fat content in the milk allows for a ... the fat 
molecules are already distributed evenly with the other liquids. ... to over-freeze 
the base and end up with slightly crunchy ice cream. ..... I dont know if its large 
enough an energy absorption to really account for how the process... [DOC] [TLE] CHEMTUTOR SOLUTIONS [PAR] Solid metals can absorb hydrogen gas in a mixing process in which the metal ... 
The solute is completely dissolved into the solvent up to a point characteristic of 
the ... A suspended mixture of particles of this type is called a colloid, or colloidal 
... not break down into molecular sized materials to spread through the milk, but... [DOC] [TLE] A Closer Look At Homogenization - Raw Milk Facts...The Raw Milk [PAR] Details about the homogenization process and its effects on milk. ... a modern 
version) broke milk's fat globules into a smaller, more uniform size that resisted ... 
aiming for smaller and smaller particle size while using less and less energy. ... 
the flow of milk remains constant, pressure builds up and fat globules break apart 
in... [DOC] [TLE] The Science of Ice Cream - Lucky Peach [PAR] For all we know, she could be up on the International Space Station this very 
moment, .... and bypasses part of the digestive process, triggering

Question: In this process the fat molecules in milk are broken up into very fine particles
Answer: Homogenization