Lack of homogenization leads to which of the following developments?(a) Cream layer development(b) Protein development(c) Astringency development(d) Increased fat contentThis question was posed to me during an online interview.My question is from Homogenizer in chapter Building Blocks of Dairy Processing of Dairy Engineering

Lack of homogenization leads to which of the following developments?(a

1.	Lack of homogenization leads to which of the following developments?(a) Cream layer development(b) Protein development(c) Astringency development(d) Increased fat contentThis question was posed to me during an online interview.My question is from Homogenizer in chapter Building Blocks of Dairy Processing of Dairy Engineering
Answer» RIGHT option is (a) CREAM LAYER development Best explanation: Milk is an oil-in-water emulsion, with the fat globules dispersed in a continuous skim milk PHASE. In raw milk left to STAND, the fat would rise and form a cream layer.

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