title: Investigation of the Effect of the Homogenization Regime on Energy Costs and Shelf Life of Yogurt with Dogberry Puree
abstract: Introduction. Homogenization is one of the most significant factors ensuring the successful implementation of the technology for manufacturing various dairy products. During this process, there are changed the properties and structure of proteins. In particular, there is decreased the size of casein micelles, which break down into submicells. After that, the accumulation of submicells on the surface of fat particles is likely. The increase in the homogenization pressure amplifies the mechanical 
journal: Engineering Technologies and Systems