Question

For liquid milk and milk products with more than 6.0% fat, two-stage homogenization is needed with the pressures:

• A. 2000 psi at the 1st stage and 500 psi at the second stage
• B. 1000 psi at the 1st stage and 500 psi at the second stage
• C. 3000 psi at the 1st stage and 1000 psi at the second stage
• D. 2000 psi at the 1st stage and 1000 psi at the second stage

Hint:

Two-stage homogenization: 2000 psi (1st) + 500 psi (2nd).
Used for products with >6% fat.
Prevents fat clumping.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Two-stage homogenization is used for high-fat products.
The pressures are specific for effective homogenization.

Step 2: Key Formula or Approach:
No specific formula.
Need to know the homogenization pressures for high-fat products.

Step 3: Detailed Explanation:
For products with more than 6.0% fat, two-stage homogenization is required.
The typical pressures are 2000 psi at the first stage and 500 psi at the second stage.
The first stage reduces fat globule size.
The second stage breaks up clusters formed in the first stage.
Other options have incorrect pressure values.
Thus, 2000 psi and 500 psi are correct.

Step 4: Final Answer:
The pressures are 2000 psi at the first stage and 500 psi at the second stage.
Hence, the correct option is (A).