Homogenization temperature applied normally are ________(a) 30- 40℃(b) 50- 60℃(c) 60- 70℃(d) 90-100℃I had been asked this question by my college professor while I was bunking the class.This key question is from Homogenizer topic in division Building Blocks of Dairy Processing of Dairy Engineering

Homogenization temperature applied normally are ________(a) 30- 40℃(

1.	Homogenization temperature applied normally are ________(a) 30- 40℃(b) 50- 60℃(c) 60- 70℃(d) 90-100℃I had been asked this question by my college professor while I was bunking the class.This key question is from Homogenizer topic in division Building Blocks of Dairy Processing of Dairy Engineering
Answer» Correct choice is (c) 60- 70℃ To elaborate: Homogenization TEMPERATURES normally applied are 60 – 70°C, depending on the product. Processing at temperatures conducive to the partial SOLIDIFICATION of milk fat (i.e. 30 – 35°C) results in INCOMPLETE dispersion of the fat PHASE. Homogenization is most efficient when the fat phase is in a liquid state and in concentrations normal to milk.

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