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Homogenization of cold milk is ineffective.(a) True(b) FalseThe question was posed to me in an online interview.My question is based upon Homogenizer in section Building Blocks of Dairy Processing of Dairy Engineering

Answer»

The correct answer is (a) True

Explanation: Homogenization of cold milk, in which the fat is essentially solidified, is virtually INEFFECTIVE. Processing at temperatures conducive to the PARTIAL solidification of milk fat (i.e. 30 – 35°C) RESULTS in incomplete DISPERSION of the fat phase.



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