Question

Main function of Second stage of homogenization is?

(a) Fat globule reduction

(b) Separation of clusters of fat into individual fat molecules

(c) Oxidation

(d) Off flavor development

The question was posed to me in an interview.

This intriguing question comes from Homogenizer in section Building Blocks of Dairy Processing of Dairy Engineering

Answer 1

The main function of the second stage of homogenization in dairy processing is the separation of clusters of fat into individual fat molecules. This process ensures that the fat is uniformly distributed throughout the milk, resulting in a smoother texture and improved stability.

Thus, the correct answer is (b) Separation of clusters of fat into individual fat molecules.