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Food Science and Technology QUESTION #5914
Question 1
Which correctly describes two-stage homogenization commonly used in dairy?
  • First stage: \(500\;\text{psi}\); Second stage: \(2500\;\text{psi}\) — the second stage does the primary size reduction
  • First stage: \(2000\text{–}2500\;\text{psi}\) — main size reduction; Second stage: \(500\;\text{psi}\) — breaks up clusters of newly formed small globules✔️
  • Both stages operate at equal pressure to ensure uniform distribution
  • First stage uses heat; second stage uses mechanical shear
Correct Answer Explanation
Two-stage homogenization: Stage 1 (high pressure \(2000\text{–}2500\;\text{psi}\)) reduces fat globule size. Stage 2 (low pressure \(500\;\text{psi}\)) disrupts fat globule clusters formed in Stage 1. Without Stage 2, fat globule clustering can cause partial re-creaming.