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Definition of Homogenized milk
1. Noun. Milk with the fat particles broken up and dispersed uniformly so the cream will not rise.
Definition of Homogenized milk
1. Noun. milk which has been treated so that the entire liquid remains equally creamy, instead of forming a separate layer of cream at the top. ¹
¹ Source: wiktionary.com
Lexicographical Neighbors of Homogenized Milk
Literary usage of Homogenized milk
Below you will find example usage of this term as found in modern and/or classical literature:
1. Food Inspection and Analysis: For the Use of Public Analysts, Health by Albert Ernest Leach (1920)
"Analysis of homogenized milk.—It has been demonstrated by Richmond * that the
Adams paper coil method gives low percentages of fat with homogenized milk ..."
2. Food Industries: An Elementary Textbook on the Production and Manufacture of by Hermann Theodore Vulté, Sadie Bird Vanderbilt (1920)
"homogenized milk.—When milk is subjected to a pressure of three to five thousand
pound's per square ... The resulting product is known as "homogenized milk. ..."
3. Pharmaceutical and Food Analysis: A Manual of Standard Methods for the by Azor Thurston (1922)
"The new standards for buttermilk and homogenized milk are as follows : "Buttermilk
... "homogenized milk or Homogenized Cream is milk or cream that has been ..."
4. Dairy Technology: A Treatise on the City Milk Supply, Milk as a Food, Ice by Christian Larsen, William M. White (1913)
"homogenized milk.1 — This class of milk is found on the markets of this country
only in very rare ... homogenized milk seems to be objected to in this coun- ..."
5. City Milk Supply by Horatio Newton Parker (1917)
"ate them for if it is not done correctly the homogenized milk will have a "burnt"
or "metallic" flavor readily detectable by those who are familiar with it. ..."
6. Chemistry of Common Things by Raymond Bedell Brownlee, Robert Warren Fuller, William J. Hancock, Jesse Elon Whitsit (1914)
"homogenized milk is milk that has been forced through minute openings under a
... homogenized milk is always thicker than the milk from which it was made, ..."
7. Text Book of Milk Hygiene by Wilhelm Ernst, John Robbins Mohler, Adolph Eichhorn (1914)
"homogenized milk or Cream. The commission is of the opinion that in the compounding
of milk no fats other than milk fats from the milk in process should be ..."
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