Homogenized milk is formed by forcing milk through small openings under pressure. This breaks the fat globules into smaller particles, resulting in a more viscous, whiter, blander tasting, and more stable emulsion. After incubation, the cream is churned. This breaks down the sheaths around the fat droplets, and they coalesce into a soft, solid mass. You may be able to smell butanedione by sniffing your armpits or someone's unwashed feet, because it is a contributor to the odor of fermenting perspiration.
Deodorants act by killing the bacteria.
Linoleic Acid is the principle fatty acid in many vegetable oils, including cottonseed oil, soybean oil, and corn oil. This hydrogenation process brings about several changes, including the partial saturation of the carbon chains as hydrogen atoms attach to carbon atoms that were originally joined by double bonds. The replacement of carbon-carbon double bonds with single bonds allows the carbon chains to become flexible. As a result, the molecules can pack together more closely and the oil is converted to a fat. The elmination of the double bonds during the hydrogenation also reduces the likelihood of attack by oxygen, so that the fat remains fresh longer.