Homogenization of Milk and Chemical Mixtures Quiz

What is the main benefit of homogenization in fresh milk?

Avoids creaming of fat

Which dairy product is most affected by homogenization to inhibit 'fat sweating'?

Cheese milk

Which type of homogenization is exemplified by cream?

Partial Homogenization

What effect does high fat content have in a single stage homogenizer?

Clumping of fat globules Signup and view all the answers

How does homogenization benefit ice-cream mix?

Reduces buttering of fat during freezing Signup and view all the answers

What is the primary purpose of homogenization?

To reduce the size of fat globules in milk Signup and view all the answers

Who is credited with inventing and patenting the process of homogenization?

Auguste Gaulin Signup and view all the answers

What is the significance of homogenization clusters in dairy products?

They affect the viscosity of the product Signup and view all the answers

Which theory of homogenization involves energy dissipation generating turbulent eddies to break down fat globules?

Turbulence theory Signup and view all the answers

What is the desired average diameter of fat globules achieved through homogenization?

$0.51 \mu m$ Signup and view all the answers

What does cavitation theory suggest happens during homogenization?

Creation of liquid cavities due to pressure drop Signup and view all the answers

What is the main purpose of homogenization in the context of the text?

To achieve homogenization effect by high-pressure pushing through a narrow orifice Signup and view all the answers

What happens when liquid passes through a narrow gap during homogenization?

The velocity increases Signup and view all the answers

In which stage of homogenization does the pressure range between 500-1000psi?

Second stage Signup and view all the answers

What is the primary factor determining the maximum speed of liquid flow during homogenization?

The inlet pressure Signup and view all the answers

Why is the two-stage homogenization method often preferred over the single-stage method?

To achieve optimum homogenization efficiency Signup and view all the answers

What relationship between P2 and P1 leads to the best results in homogenization?

$P2/P1 = 0.2$ Signup and view all the answers

What is the temperature range during homogenization?

55 - 80ºC Signup and view all the answers

Why can cream with higher fat content than 12% not be homogenized?

It leads to clumping and shortage of membrane material Signup and view all the answers

What is the recommended ratio of casein to fat for good homogenization effect?

0.2g casein per g of fat Signup and view all the answers

What effect does homogenization have on milk's suitability for production of semi hard/hard cheese?

Reduces its suitability Signup and view all the answers

What are the advantages of homogenization mentioned in the text?

Better mouthfeel and no cream-line formation Signup and view all the answers

What happens in the 1st stage of homogenization according to the text?

Fat globules join together to form clumps Signup and view all the answers