Which processing step reduces fat globule size and distributes fat evenly in milk?

Which processing step reduces fat globule size and distributes fat evenly in milk?

• A. Sterilization
• B. Pasteurization
• C. Homogenization
• D. Ultrapasteurization

Answer: (C)

Reducing fat globule size and distributing fat evenly is achieved by homogenization. In this step, milk is forced through very small openings at high pressure, which shears the fat into many tiny droplets. The larger surface area created, along with natural milk proteins acting as emulsifiers, forms a stable emulsion that keeps fat dispersed and prevents the droplets from coalescing and rising to the top. This gives a smooth, uniform texture and mouthfeel. The other heat-based processes—sterilization, pasteurization, and ultrapasteurization—are focused on killing microbes and altering flavor and shelf life, not on breaking fat into smaller droplets or improving fat dispersion.

Reducing fat globule size and distributing fat evenly is achieved by homogenization. In this step, milk is forced through very small openings at high pressure, which shears the fat into many tiny droplets. The larger surface area created, along with natural milk proteins acting as emulsifiers, forms a stable emulsion that keeps fat dispersed and prevents the droplets from coalescing and rising to the top. This gives a smooth, uniform texture and mouthfeel. The other heat-based processes—sterilization, pasteurization, and ultrapasteurization—are focused on killing microbes and altering flavor and shelf life, not on breaking fat into smaller droplets or improving fat dispersion.