Discussion
Homogenization of milk leads to disintegration of fat globules by
Answer: D
Fat globules are broken up by turbulence and cavitation.
In a homogenizer, milk is forced at high pressure through a narrow valve gap. The intense turbulence and shear in the gap, together with cavitation, the collapse of vapour bubbles as the pressure drops, tear the fat globules from about 3-4 µm down to below about 1 µm, which stops cream from rising.
Pasteurization is a separate heat treatment for microbial safety and does not break up fat globules, which rules out every option that names it. High pressure is only the means of driving milk through the valve, not the disintegrating mechanism itself.
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