In a two-stage dairy homogenizer, the secondary stage valve operating at lower pressure (typically 3–5 MPa) functions primarily to:
Options:
(A) Disrupt fat globule clumps and clusters formed after the first stage valve
(B) Pasteurize the milk thermophilically
(C) Separate skim milk from heavy whipping cream
(D) Deaerate dissolved oxygen from the product stream
Answer Key:
A
Step-by-Step Solution & Explanation
The first high-pressure stage (15–20 MPa) breaks fat globules into sub-micron sizes, but these tiny globules tend to agglomerate into clusters. The second stage (3–5 MPa) provides gentle shearing to disperse these clusters into individual globules.