homogenizálásban
Homogenizálásban is the Hungarian word for "in homogenization". Homogenization is a process that makes a substance uniform. It is commonly used in the food industry, particularly with milk. In milk homogenization, fat globules are broken down into smaller, more stable particles. This prevents the cream from separating and rising to the top, resulting in a consistent texture and appearance. The process involves forcing the liquid through a narrow opening under high pressure, which mechanically breaks apart the larger fat globules.
Beyond dairy, homogenization is applied in various other fields. In pharmaceuticals, it ensures that active ingredients