Q. 500 kg of milk testing 6.5% fat to be standardized to 3.1% fat using skim milk containing 0.05% fat. Therefore, the quantity of skim milk required to be added to 500 kg whole milk will be?

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Q. Which of the following standardization is more desirable in large-scale operation?

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Q. How many parts by weight of 40% cream and 3% milk must be mixed to make milk testing 5% fat?

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Q. Fat is added back to skim milk in the process of standardization.

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Q. Name the scientist who invented Homogenization?

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Q. Disruption of fat globules into much smaller fat globules is defined as?

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Q. Disintegration of fat globules in homogenization is achieved by which of the following?

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

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Q. Homogenization of cold milk is ineffective.

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Q. Homogenization temperature applied normally are ________

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Q. Preferred Homogenization pressure is _______

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Q. The dispersion of the lipid phase increases with ________ temperatures of homogenisation and is commensurate with the_________ viscosity of milk at higher temperatures.

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Q. Name the theory of homogenization According to which homogenization takes place when the liquid is leaving the gap, so the back pressure which is important to cavitation is important to homogenization.

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Q. Which homogenization theory predicts how the homogenisinneffect varies with the homogenizing pressure?

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Q. Application of Single-stage homogenization is in?

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Q. Two-stage homogenization may not be applied to which of the following?

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Q. Two-stage method is usually chosen to achieve optimal homogenization efficiency.

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Q. The effect of homogenization on the physical structure of milk has which of the following advantages?
I) Smaller fat globules leading to no cream-line formation

II) Somewhat increased sensitivity to light – sunlight and fluorescent tubes

III) Reduced heat stability

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Q. Homogenization of milk may give milk which of the following off-flavor?

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Q. Homogenization reduce the size of fat globules to which size?

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