Question

Why is the emulsion in homogenised milk so much more stable?

Why is the emulsion in homogenised milk so much more stable?

0 0
Add a comment Improve this question Transcribed image text
Answer #1

The increased stability of homogenized milk is caused by the reduced diameter and by the acquired surface layer of the fat globules which is present as dispersed phase in milk. Moreover, partial coalescence especially occurs in a cream layer, and such a layer forms much more slowly in homogenized milk.

Add a comment
Know the answer?
Add Answer to:
Why is the emulsion in homogenised milk so much more stable?
Your Answer:

Post as a guest

Your Name:

What's your source?

Earn Coins

Coins can be redeemed for fabulous gifts.

Not the answer you're looking for? Ask your own homework help question. Our experts will answer your question WITHIN MINUTES for Free.
Similar Homework Help Questions
ADVERTISEMENT
Free Homework Help App
Download From Google Play
Scan Your Homework
to Get Instant Free Answers
Need Online Homework Help?
Ask a Question
Get Answers For Free
Most questions answered within 3 hours.
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT