In a two-stage homogenizer for dairy products, the second stage is operated at a lower pressure (typically $3 - 5\text{ MPa}$) primarily to:
Options:
(A) Disrupt fat globule clusters/clumps formed immediately after the high-pressure first stage
(B) Sterilize the milk
(C) Separate cream from skim milk
(D) Increase the viscosity by coagulation
Answer Key:
A
Step-by-Step Solution & Explanation
The first stage ($15 - 20\text{ MPa}$) breaks down large fat globules into microscopic droplets. Due to shared surfactant membranes, these droplets tend to clump/cluster together. The second stage ($3 - 5\text{ MPa}$) provides gentle turbulence to disperse these clumps into discrete, free-flowing globules.