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

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

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

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Q. Homogenized milk show sensitivity to which enzyme?

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Q. Which of the following packaging material should be used in order to avoid off flavor formation in homogenized milk?

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Q. Storage of homogenized milk may lead to which of the following development?

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Q. In order to prevent sedimentation in homogenized milk which of the following measure prove effective?

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Q. The bacterial counts of milk will _______ after homogenization.

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Q. The milk after homogenization will not be suitable for the production of semi-hard or hard cheeses due to which of the following reasons?

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Q. 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?

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Q. Main function of first stage of homogenization is?

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Q. Main function of Second stage of homogenization is?

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Q. Lack of homogenization leads to which of the following developments?

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Q. Which of the following factors does not contribute to enhanced stability of homogenized milk?

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