Question Bank • QB_SUB_DFE_EQP_001 MCQ • 1 Mark

Section 7: Dairy and Food Engineering

Dairy Processing Equipment: Homogenizers & Cream Separators

Subtopic: Two-stage homogenization mechanism

Question Statement:

Why is homogenization universally carried out prior to UHT sterilization of milk?

Options:

  • (A) To prevent fat separation and sediment formation during extended ambient shelf life
  • (B) To decrease milk protein content
  • (C) To freeze the water phase into fine crystals
  • (D) To increase microbial spore counts

Answer Key:

A

Step-by-Step Solution & Explanation

Homogenization subdivides fat globules into < 1 micron droplets, stabilizing the emulsion against gravity creaming during 6–9 months of ambient shelf life.
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