FOOD TECHNOLOGY

Detailed explanation-1: -homogenization, process of reducing a substance, such as the fat globules in milk, to extremely small particles and distributing it uniformly throughout a fluid, such as milk. When milk is properly homogenized, the cream will not rise to the top.

Detailed explanation-2: -Homogenization Process If raw milk were left to stand the fat globules would form a cream layer and rise to the surface. Homogenization is a mechanical process used to reduce the size of the fat globules in the milk.

Detailed explanation-3: -Homogenization serves to prevent fat globules from separating and rising to the top of whole milk to form a cream plug. Homogenization is a simple mechanical process that has long been used to reduce the particle sizes of fat droplets, stabilizing the emulsion and preventing fat and aqueous layers from separating.

Detailed explanation-4: -The homogenization process involves reducing the size of the fat globules (the cream that rises to the top of the glass or bottle) into minuscule portions that are dispersed evenly throughout the milk. Homogenization usually is achieved by pumping milk through small openings under very high pressure.