November 12/Science Letter -- "The effect of homogenization pressure on the physical properties of high-fat ice cream was investigated. Nonhomogenized ice cream was hard, with low resistance to meltdown, and ice crystals grew rapidly therein," scientists in Tsukuba, Japan, report.
"Fat globule networks were not formed in the nonhomogenized ice cream. The ice cream homogenized at 5 MPa or more was harder and showed a higher resistance to meltdown. Ice crystals in the ice cream homogenized at 5 MPa or more grew slowly," wrote M. Tosaki and colleagues, University of Tsukuba.