Question:
Which of the following tests is used for knowing the efficiency of homogenization of milk?
Which of the following tests is used for knowing the efficiency of homogenization of milk?
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The Farrall Index measures homogenization efficiency by quantifying the proportion of fat globules larger than 2 microns under a microscope, with lower values indicating better homogenization.
Updated On: Aug 7, 2026
- Farrall index
- Kessler index
- Lactoperoxidase test
- Lipase inactivation test
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Verified By Collegedunia
The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Homogenization reduces the size of milk fat globules (from an average of 3--4 microns to less than 1 micron) to prevent creaming during storage.
Evaluating the efficiency of this process requires methods to measure fat globule size distribution.
Step 2: Detailed Explanation:
The Farrall Index is a microscopic method used to evaluate homogenization efficiency:
1. Microscopic Evaluation: Diluted homogenized milk is placed in a specialized counting chamber and examined under a high-power microscope.
2. Measurement: The index is calculated by counting the number of fat globules that exceed a critical diameter (typically 2 microns).
A lower Farrall Index indicates a more uniform distribution of small fat globules, reflecting higher homogenization efficiency.
Other options are unrelated to fat globule size measurement:
The Kessler Index is not a standard method used to measure homogenization efficiency.
The lactoperoxidase test is a thermal assay used to verify that milk has not been overheated during pasteurization (as lactoperoxidase is inactivated at high temperatures).
The lipase inactivation test is used to confirm the destruction of lipase enzymes to prevent hydrolytic rancidity, but it does not directly measure fat globule size reduction.
Step 3: Final Answer:
Therefore, the Farrall index is the test used to evaluate the efficiency of milk homogenization.
Homogenization reduces the size of milk fat globules (from an average of 3--4 microns to less than 1 micron) to prevent creaming during storage.
Evaluating the efficiency of this process requires methods to measure fat globule size distribution.
Step 2: Detailed Explanation:
The Farrall Index is a microscopic method used to evaluate homogenization efficiency:
1. Microscopic Evaluation: Diluted homogenized milk is placed in a specialized counting chamber and examined under a high-power microscope.
2. Measurement: The index is calculated by counting the number of fat globules that exceed a critical diameter (typically 2 microns).
A lower Farrall Index indicates a more uniform distribution of small fat globules, reflecting higher homogenization efficiency.
Other options are unrelated to fat globule size measurement:
The Kessler Index is not a standard method used to measure homogenization efficiency.
The lactoperoxidase test is a thermal assay used to verify that milk has not been overheated during pasteurization (as lactoperoxidase is inactivated at high temperatures).
The lipase inactivation test is used to confirm the destruction of lipase enzymes to prevent hydrolytic rancidity, but it does not directly measure fat globule size reduction.
Step 3: Final Answer:
Therefore, the Farrall index is the test used to evaluate the efficiency of milk homogenization.
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