Final answer:
Homogenization reduces fat globule size in milk without affecting its fat content, thereby improving consistency and shelf life. It creates a stable emulsion, similar to how bile emulsifies fats in digestion.
Step-by-step explanation:
Passing fluid milk through a homogenizer reduces the size of the fat globules present in the milk. This homogenization process creates a stable emulsion of butterfat in water, preventing the fat globules from separating and rising to the top. The common misconception that homogenization affects the fat content or the nutritional composition of milk is incorrect. The primary purpose of homogenization is to improve the milk's consistency and shelf life by creating a uniform dispersion of fat droplets.
When it comes to the reference statements not directly linked to homogenization, they provide useful context about similar processes and the behavior of different substances in colloidal systems. For example, an emulsion like mayonnaise involves the dispersion of oil in water, stabilized by lecithins in egg yolk. Similarly, bile helps emulsify fats in the digestive system, allowing for more efficient digestion by enzymes like lipase. This principle is akin to what happens in milk homogenization, but with different substances and for different reasons.