Homogenation forces milk under high pressure through a nozzle at high velocity so that it bombards a stainless steel cone, thus breaking up fat globules on impact. The process intermixes fat throughout the milk in colliodal suspension.
Pasteurization is a quick, flow-through exposure to high temperature in order to deactivate enzyme content, thus rendering the milk less digestible to germs, and UNdigestible to people without further strain on the pancreas. --Russ -- The silver-list is a moderated forum for discussion of colloidal silver. To join or quit silver-list or silver-digest send an e-mail message to: [email protected] -or- [email protected] with the word subscribe or unsubscribe in the SUBJECT line. To post, address your message to: [email protected] Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour <[email protected]>
