Question

Homogenization in which the main body of skim milk is not homogenized, but only the cream together with a small proportion of skim milk is homogenized is called?

(a) Complete homogenization

(b) Partial homogenization

(c) Concentrate homogenization

(d) Pasteurized homogenization

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I would like to ask this question from Homogenizer topic in section Building Blocks of Dairy Processing of Dairy Engineering

Answer 1

Correct choice is (b) Partial homogenization

Explanation: Partial homogenization, this form of homogenization is mainly applied to pasteurized market milk. The basic reason is to reduce operating costs. Total power consumption is cut by some 65% because of the smaller volume passing through the homogenizer.