SEPARATION involves the removal of solid particles from a liquid.
HOMOGENIZATION disrupts fat globules into smaller particles. Equipment such as separators, clarifiers, skimmers, bactofuges, and homogenizers are utilized for these processes.
PASTEURIZATION is a method of food preservation where both packaged and unpacked foods undergo gentle heating, typically below 100°C (212°F), to eradicate pathogens and prolong shelf life.
