Questions and Answers
Which of the following is the reason for diluting the cream with skimmilk before homogenisation?
To reduce the fat content of the cream
What is the purpose of connecting the homogeniser with the skimmilk line in a partial homogenisation arrangement?
To ensure the homogeniser always has enough product for proper operation
What is the final fat content of the milk after it is mixed with surplus skimmilk before pasteurisation?
3%
