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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 formationII) Somewhat increased sensitivity to light – sunlight and fluorescent tubesIII) Reduced heat stability

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Basics of Dairy Processing topics include: Heat exchangers, centrifugal seperators, standardization, homogenizer, membrane filter, evaporator, deareator, pumps, cows in dairy, tanks, pipes, valves and fittings.

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The effect of homogenization on the physical structure of milk has which of the following advantages?<br />I) Smaller fat globules leading to no cream-line formation<br />II) Somewhat increased sensitivity to light – sunlight and fluorescent tubes<br />III) Reduced heat stability






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