According to Stokes' law for the upward creaming velocity of milk fat globules ($v = \frac{d^2 (\rho_s - \rho_f) g}{18 \mu}$), reducing fat globule diameter $d$ by half through homogenization reduces the creaming velocity by a factor of:
Options:
(A) $4$ (creaming velocity is proportional to $d^2$)
(B) $2$
(C) $8$
(D) $16$
Answer Key:
A
Step-by-Step Solution & Explanation
In Stokes' law, creaming velocity varies directly with the square of the globule diameter ($v \propto d^2$). Halving the diameter reduces the creaming rate by $(1/2)^2 = 1/4$, preventing gravity separation and milk fat rising.