那是物理方式均質化

來源: Happy_Woman 於 2016-04-19 16:53:08 [檔案] [舊帖] [給我悄悄話] 本文已被閱讀：次 (919 bytes)

回答: 美國的牛奶怎麽了？由 Gbdjw 於 2016-04-18 22:11:06

Developed in the late 19th century, commercial homogenization is a mechanical (not chemical) process that breaks up the fat globules to such a small size that they remain suspended evenly in the milk, producing a uniform (homogeneous) consistency. It also gives milk a longer shelf life.