Homogenization of milk

• Involves reducing the size of fat globules in milk to minuscule portions that are dispersed evenly throughout the milk.
• Achieved by pumping milk through small openings under very high pressure.
• Makes milk look and taste creamier.
• Prevents cream from rising to the top.
• Increases the shelf life of milk.

Please obtain free downloadable notes, exams and marking guides of physics, chemistry, biology etc. from digitalteachers.co.ug website

Your opinions are welcome