The primary objective of two-stage homogenization in fluid milk processing is to:
Options:
(A) Disrupt fat globules in the 1st stage and disperse fat globule clumps in the 2nd stage
(B) Inactivate heat-resistant bacterial spores at high shear
(C) Increase the creaming index of whole milk
(D) Pasteurize the milk at low pressure
Answer Key:
A
Step-by-Step Solution & Explanation
In two-stage milk homogenization:
• The high-pressure first stage (approx. 15–20 MPa) breaks larger milk fat globules down to <2 microns.
• The lower-pressure second stage (approx. 3–5 MPa) breaks up fat globule clusters/clumps to ensure uniform emulsion stability and prevent creaming.