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

View solution

Q. Name the scientist who invented Homogenization?

View solution

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

View solution

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

View solution

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

View solution

Q. Homogenization of cold milk is ineffective.

View solution

Q. Homogenization temperature applied normally are ________

View solution

Q. Preferred Homogenization pressure is _______

View solution

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

View solution

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.

View solution

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

View solution

Q. Application of Single-stage homogenization is in?

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

Q. Which of the following is the effect of homogenization on the appearance of milk?

View solution

Q. Homogenization has which of the following effects on the physiology of nutrition of milk?

View solution

Q. Which of the following does not denotes the flavor profile of homogenized milk?

View solution