Users create this software themselves and often overlook how important it is. In some types of embedded systems, the application software and the operating system software may be indistinguishable to the user, as in the case of software used to control a VCR, DVD player or Microwave Oven.
You can jam milk through pretty small holes with force like that. Before homogenization, fat globules range in size from 1-10 microns (a micron = ~0.00004 inch). After, the size range is reduced to 0.2-2 microns.
The structure of fermented milk products is influenced to a large extent by the properties of the milk proteins. One way to influence this is via the enzymatic modification of proteins, more specifically protein crosslinking. An extensively studied enzyme is microbial transglutaminase (glutaminylpeptide:amine g-glutamyltransferase, EC 2.3.2.13, MTGase) which crosslinks glutamine and lysine residues in milk proteins.