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

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 Correct Answer I) only

Homogenization has following advantages: Smaller fat globules leading to no cream-line formation, Whiter and more appetizing color, reduced sensitivity to fat oxidation, more full-bodied flavor, better mouth feel, and Better stability of cultured milk products.
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