Final answer:
The process by which fat is broken down and evenly distributed in milk is called homogenization. This process differs from pasteurization, such as UHT, which is aimed at sterilizing the milk and extending its shelf life. option a is correct.
Step-by-step explanation:
The process by which fat is broken down and evenly distributed in milk is called homogenization. During homogenization, the fat droplets in milk are mechanically reduced in size and evenly distributed throughout to prevent the cream from separating and rising to the top. This is different from other processes like fortification (adding vitamins and minerals), pasteurization (heating to kill harmful bacteria), and does not directly relate to the breakdown of fatty acids or the assembly of sugars, which are biochemical processes.
Ultra-High-Temperature (UHT) pasteurization is a method of pasteurization that exposes milk to ultra-high temperatures (near 138 °C) for a few seconds, effectively sterilizing it so that it can be sealed and stored for extended periods without refrigeration. However, this process is aimed at sterilization and extending shelf life rather than evenly distributing fat throughout the milk.