Question

Cream with higher fat content than ____ cannot normally be homogenized at the normal high pressure.

(a) 5%

(b) 10%

(c) 12%

(d) 15%

This question was addressed to me in a job interview.

The doubt is from Homogenizer in portion Building Blocks of Dairy Processing of Dairy Engineering

Answer 1

The correct option is (c) 12%

To explain I would say: Cream with higher fat content than 12 % cannot normally be homogenized at the normal high pressure because clusters are formed as a result of lack of membrane material (casein). A sufficiently good homogenization effect requires approximately 0.2 g casein per g of fat.