Trout is credited with finding the key to the creation of homogenized milk. Lactic acid bacteria are added to pasteurized and homogenized milk. Salt, sugar or both are added to autoclaved, homogenized milk via a sterile solution. Examples of emulsions include vinaigrettes, homogenized milk, and some cutting fluids for metal working. The dairy company in the 1940s processed homogenized milk, butter, buttermilk and cottage cheese. Homogenized milk tastes blander but feels creamier in the mouth than unhomogenized.