The process of reducing the milk fat globules size of allow them to stay evenly distributed in milk is called ______

A. Standardization

B. Pasteurization

C. Homogenization

D. Fortification

Question

Question

This question was previously asked in

NTPC Tier I (Held On: 19 Apr 2016 Shift 2)

Answer 1

The correct answer is Homogenization.

Key Points

Homogenization is a mechanical process used to reduce the size of the fat globules in the milk.
- Reduce the milk fat globules size to less than 1.0 µm which allows them to stay evenly distributed in milk.
Homogenization is a high-pressure process that forces milk at a high velocity through a small orifice to break up the globules.

Important Points

Standardization	The adjustment of one or more of the milk constituents to meet the legal requirement or nominated level. In the market milk industry, normally involves reducing the butterfat content by the addition of skim milk or. Through the removal of the cream.
Pasteurization	Pasteurized milk is a raw milk that has been heated to a specified temperature and time to kill pathogens that may be found in the raw milk. Pathogens are microorganisms such as bacteria that make humans sick. Raw milk can contain pathogens such as Campylobacter, E. coli, Salmonella, Listeria, and other bacteria.
Fortification	Fortified milk is cow's milk that contains extra vitamins and minerals that are not naturally found in milk in significant amounts. To fortify milk, vitamin A palmitate and vitamin D3 are added.