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Food Science and Technology QUESTION #5892
Question 1
In evaporated milk production, why is a homogenization step included AFTER concentration?
  • To reduce fat globule size for better aesthetics
  • To prevent fat separation and improve emulsion stability in the concentrated, viscous product✔️
  • To increase the specific gravity to the legal standard
  • To enhance Maillard browning for caramel flavor
Correct Answer Explanation
After vacuum evaporation (\(\approx 2:1\) concentration), the higher viscosity and fat content make fat separation likely during subsequent sterilization. Homogenization at this stage (often two-stage: \(2500 + 500\) psi) reduces fat globule size and stabilizes the emulsion.