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Membrane filtration: separation of milk components
Membranes allow streams of different composition to be obtained by controlled separation. The type of process determines what passes and what is retained.
Published22 Oct 2026
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Food
Milk as a system: water, fat, protein and lactose
The familiar liquid contains different components with different organization. The composition and structure help to understand its handling behavior.
Published22 Oct 2026
Food
Milk concentrate: how evaporation removes water
Concentration by evaporation keeps the product liquid, while drying results in another final form. Vacuum is an important tool in the industrial process.
Published22 Oct 2026
Food
Powdered milk: from liquid to dry ingredient
Industrial drying removes water and creates a powdered product with certain properties. Solubility and use depend on the particular species.
Published22 Oct 2026
Food
Ice cream: why not just frozen milk
Air, ice crystals, fat, and the unfrozen phase are all involved in the texture. The balance between them is the basis of the product.
Published22 Oct 2026
Food
Cream: fat, separation and purpose
Cream is a dairy product with a concentrated fatty phase. Specific fatness and processing are important for her choice in the kitchen.
Published22 Oct 2026
Food
Butter: how the cream becomes a different emulsion
Oil is primarily an emulsion of water in fat. The change of structure explains why it does not behave like a liquid cream with the same ingredients.
Published22 Oct 2026
Food
Homogenized milk: how the distribution of fat changes
Homogenization reduces the size of fat globules and limits the release of cream. It is a mechanical treatment with a different task than pasteurization.
Published22 Oct 2026
Food
UHT milk: why processing and packaging work together
The long term is obtained from a combination of a suitable heat process and protection from re-contamination. Open packaging is a different situation than unopened.
Published22 Oct 2026
Food
Pasteurization of milk: temperature, time and cooling
Pasteurization is controlled heat treatment. It should be different from homogenization and from treatments for long-term products.
Published22 Oct 2026
Architecture
Wachau: architecture as part of a cultural landscape
The valley between Melk and Krems combines settlements, monasteries, castles and agricultural terrains. The legacy is in their relationships, not just in a representative monument.
Published22 Oct 2026
Architecture
Siena: the square and the overall medieval town
The historic center is organized around Piazza del Campo and retains a strong Gothic appearance. The city can be read as a general composition related to the surrounding landscape.
Published22 Oct 2026