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Food Science and Technology QUESTION #5873
Question 1
Which best explains why homogenized milk does not form a cream layer?
  • Fat globules are chemically altered
  • Fat globule size is reduced below \(2\;\mu\text{m}\) preventing creaming by Stokes' law✔️
  • Density of fat is increased to match skim milk
  • Casein micelles coat fat globules preventing coalescence
Correct Answer Explanation
Homogenization reduces fat globule diameter to below \(2\;\mu\text{m}\). By Stokes' law, creaming velocity \(v \propto r^2\); smaller globules rise negligibly slowly, preventing cream layer formation.