The size of the emulsion particles in various foods is said to influence taste, feeling on the tongue, and mouthfeel. It is also said to influence flavor and can affect product quality and features.
Using the ELSZ-2000, we performed particle diameter measurements over temperature changes for various commercially available types of milk. We measured samples of undiluted milk in 5 degree increments from 0oC to 90oC. The samples were kept warm (temperature control) for 10 minutes before measurement to stabilize sample temperature.
