Question

What is skimming efficiency?

(a) The amount of fat that can be separated from milk

(b) The amount of skim milk that can be separated from whole milk

(c) The amount of fat that is added to milk

(d) The amount of skim milk that is added to whole milk

I got this question in a national level competition.

I need to ask this question from Process Engineering Applications topic in portion Process Engineering Applications in Food Industry of Food Processing Unit Operations

Answer 1

The correct choice is (a) The amount of fat that can be separated from milk

To elaborate: The amount of fat that can be separated from milk and it depends on the design of the separator, the flow rate of milk and the size distribution of the fat globules.