Which term describes the process that forces a product through a sieve with tiny holes and reduces fat globule size?

• A. Homogenization
• B. Pasteurization
• C. Fermentation
• D. Sterilization

Answer: (A)

Homogenization is the process that forces a product through tiny openings or a high-pressure valve to break up fat droplets into much smaller ones. This mechanical action creates a fine, stable emulsion so the fat stays dispersed rather than rising to the top. In dairy, this means milk won’t separate into cream and liquid; the small fat droplets are kept suspended by the surrounding liquid and natural proteins.

Pasteurization uses heat to kill microorganisms, fermentation relies on microbes to transform the product, and sterilization uses extreme heat to destroy all organisms. None of those describe shrinking fat globules through a sieve-like process, which is the hallmark of homogenization.