Question

The recommended pressure range for homogenization of milk is:

• A. 100-120 Kg/cm²
• B. 125-135 Kg/cm²
• C. 140-175 Kg/cm²
• D. 175-200 Kg/cm²

Hint:

Monitor homogenization pressure to ensure consistent milk quality and texture.

Answer 1

The Correct Option is C

Homogenization reduces milk fat globule size, ensuring uniform distribution and preventing cream separation. A pressure range of 140-175 Kg/cm² effectively achieves this without damaging milk proteins. This process enhances milk texture, stability, and shelf life.