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English

Homogenization is used to achieve a variety of different results: to prevent a cream line and sedimentation in milk products; to improve the viscosity, taste and texture of cream or juice-based drinks, to improve the mouth feel of soy beverages, and to prevent the separation of the whey in yoghurt.​

Chinese

通过均质可获得不同的效果: 防止奶油生产线中出现脂肪球以及牛奶产品中出现沉淀;提高奶油或果汁类饮料的粘度、味道和质地;提高大豆饮料的口感;还可防止酸奶中乳清分离。