Cream with higher fat content than ____ cannot normally be homogenized at the normal high pressure.(a) 5%(b) 10%(c) 12%(d) 15%This question was addressed to me in a job interview.The doubt is from Homogenizer in portion Building Blocks of Dairy Processing of Dairy Engineering

Cream with higher fat content than ____ cannot normally be homogenized

1.	Cream with higher fat content than ____ cannot normally be homogenized at the normal high pressure.(a) 5%(b) 10%(c) 12%(d) 15%This question was addressed to me in a job interview.The doubt is from Homogenizer in portion Building Blocks of Dairy Processing of Dairy Engineering
Answer» The correct OPTION is (c) 12% To explain I would say: Cream with higher fat content than 12 % cannot normally be homogenized at the normal high PRESSURE because clusters are formed as a result of lack of membrane material (casein). A SUFFICIENTLY GOOD HOMOGENIZATION effect requires approximately 0.2 g casein per g of fat.

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