Disruption of fat globules into much smaller fat globules is defined as?

Disruption of fat globules into much smaller fat globules is defined as? Correct Answer Homogenization

Homogenization has become a standard industrial process, universally practiced as a means of stabilizing the fat emulsion against gravity separation. Homogenization primarily causes disruption of fat globules into much smaller ones.
Bissoy MCQ

Related Questions

Breaking down of fats from large globules to smaller globules by Bile juice is similar to which of the following?
The effect of homogenization on the physical structure of milk has which of the following advantages? I) Smaller fat globules leading to no cream-line formation II) Somewhat increased sensitivity to light – sunlight and fluorescent tubes III) Reduced heat stability
Statement 1: Are almonds high-fat or high-protein nuts? Statement 2: Tiny fat globules in water are called butter.
Which physical method of disruption leads to cell membrane disruption?
Which of the following is/are the function(s) of bile juice released from the liver? I. Make the food coming from stomach alkaline. II. Conversion of proteins into amino acids. III. Break down of fats into smaller globules.
Skim milk is prepared by the removal of some of the fat from whole milk. This skim milk is found to contain 90.5% water, 3.5% protein, 5.1% carbohydrate, 0.1% fat and 0.8% ash. If the original milk contained 4.5% fat, Calculate its composition assuming that fat only was removed to make the skim milk and that there are no losses in processing.
If a dairy mixes cow's milk which contains 10% fat with buffalo's milk which contains 20% fat, then the resulting mixture has fat (120/7)% of fat. What ratiowas the cow's milk mixed with buffalo's milk?
In the past, consumers would rarely walk into an ice cream store and order low-fat ice cream. But that isn't the case today. An increasing health consciousness combined with a much bigger selection of tasty low-fat foods in all categories has made low-fat ice cream a very profitable item for ice cream store owners.
This paragraph best supports the statement that
How much whole milk with 3.9% fat and skimmed milk with 0.04% fat content will you need to produce 2000 kg of standardized milk with 2.5% fat?
If 35,000kg of whole milk containing 4% fat is to be separated in a 6 hour period into skim milk with 0.45% fat and cream with 45% fat, what are the flow rates of the two output streams from a continuous centrifuge which accomplishes this separation? (Basis 1 hour’s flow of whole milk.)