Different particle size and microstructure, and the free fat content in whole milk powder with relation to the viscosity of chocolate mass are introduced.

The influence regularity of the parameters of rapeseed extrusion system on free fat acid, iodine value and stability of rapeseed oil extruded from extract cage of extruder was studied.

I do not recommend fat-free dairy products, particularly cheese, instead of getting creamy and bubbly in recipes, it can turn rubbery and tasteless.