Homogenization in which the main body of skim milk is not homogenized, but only the cream together with a small proportion of skim milk is homogenized is called?(a) Complete homogenization(b) Partial homogenization(c) Concentrate homogenization(d) Pasteurized homogenizationThis question was addressed to me during an interview.I would like to ask this question from Homogenizer topic in section Building Blocks of Dairy Processing of Dairy Engineering

Homogenization in which the main body of skim milk is not homogenized,

1.	Homogenization in which the main body of skim milk is not homogenized, but only the cream together with a small proportion of skim milk is homogenized is called?(a) Complete homogenization(b) Partial homogenization(c) Concentrate homogenization(d) Pasteurized homogenizationThis question was addressed to me during an interview.I would like to ask this question from Homogenizer topic in section Building Blocks of Dairy Processing of Dairy Engineering
Answer» CORRECT CHOICE is (b) PARTIAL homogenization Explanation: Partial homogenization, this form of homogenization is mainly applied to pasteurized market milk. The basic reason is to reduce operating costs. TOTAL power consumption is cut by some 65% because of the smaller VOLUME passing through the homogenizer.

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