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...that milk particles would pass through but bacteria wouldn't--since bacteria are much larger than milk particles. Voila: Longer shelf life and need for the mechanical process of pasteurization.
Such micro-sieves also allow you to combine liquids that otherwise don't mix, like oil and water, into emulsions. At the microscopic level, an emulsion looks like a collection of droplets; it's conceivable, with the right kind of sieves, to create milk droplets, for example, where the outside of the droplet...
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