Testing

Many methods are used to test a product for homogeniza-tion quality. These methods vary with the type of product and quality control requirements. A homogenized substance might be checked for viscosity change, either an increase or a decrease. The appearance of a product may be important; for example, texture, color, smoothness, grain-iness, or pulpiness. A dispersion might be checked microscopically for changes in the size of dispersed solids. An emulsion, such as milk, can be examined microscopically for the size of the milk fat globules, or more-sophisticated spectroturbidimetric methods may be used to determine the average diameter and size distribution of the fat globules (22).

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The Mediterranean Diet Meltdown

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