Homogenization reduce the size of fat globules to which size?(a) Less than 2µ(b) Less than 3µ(c) Less than 4µ(d) Less than 5µI got this question in unit test.This interesting question is from Homogenizer in chapter Building Blocks of Dairy Processing of Dairy Engineering

Homogenization reduce the size of fat globules to which size?(a) Less

1.	Homogenization reduce the size of fat globules to which size?(a) Less than 2µ(b) Less than 3µ(c) Less than 4µ(d) Less than 5µI got this question in unit test.This interesting question is from Homogenizer in chapter Building Blocks of Dairy Processing of Dairy Engineering
Answer» Correct option is (a) Less than 2µ Explanation: Homogenization LEADS to a reduction of FAT globule size to < 2 µ prevents formation of cream layer and INCREASES the surface area of the fat above 6 times.

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Homogenization reduce the size of fat globules to which size?(a) Less than 2µ(b) Less than 3µ(c) Less than 4µ(d) Less than 5µI got this question in unit test.This interesting question is from Homogenizer in chapter Building Blocks of Dairy Processing of Dairy Engineering

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