Question

The objective of heating milk to about 65 °C before homogenization is to inactivate

Answer 1

The objective of heating milk to about 65°C before homogenization is to inactivate the growth of microbes. Homogenization results in milk or milk products in which the fat globules are reduced in size tosuch an extent that no visible cream separation occurs in the milk. This results in milk of uniform composition or consistency and palatability without adding or removing the constituents.


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Answer 2

The objective of heating milk to about 65°C before homogenization is to inactivate the growth of microbes. Homogenization results in milk or milk products in which the fat globules are reduced in size tosuch an extent that no visible cream separation occurs in the milk. This results in milk of uniform composition or consistency and palatability without adding or removing the constituents
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