Which process breaks fat globules into smaller particles and prevents cream from rising to the top?

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Multiple Choice

Which process breaks fat globules into smaller particles and prevents cream from rising to the top?

Explanation:
Homogenization is the process that breaks fat globules into much smaller droplets and prevents cream from rising to the top by creating a stable emulsion. Forcing milk through very small pathways at high pressure shears larger fat droplets into tiny ones; these tiny droplets are then coated by proteins and other emulsifiers, which stops them from coalescing and separating. Pasteurization is about heat-treating milk to kill pathogens, not stabilizing fat. Fermentation involves microbes changing sugars into acids or other products, and skimming is simply removing the fat layer rather than preventing separation.

Homogenization is the process that breaks fat globules into much smaller droplets and prevents cream from rising to the top by creating a stable emulsion. Forcing milk through very small pathways at high pressure shears larger fat droplets into tiny ones; these tiny droplets are then coated by proteins and other emulsifiers, which stops them from coalescing and separating. Pasteurization is about heat-treating milk to kill pathogens, not stabilizing fat. Fermentation involves microbes changing sugars into acids or other products, and skimming is simply removing the fat layer rather than preventing separation.

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