How is milk USUALLY tested for adequacy of homogenization?

Milk is typically tested for adequacy of homogenization by allowing it to stand for a specific period, usually around 48 hours, to observe any separation of the cream from the milk. Homogenization is a mechanical process that breaks down fat globules to a smaller size and disperses them evenly throughout the milk. When homogenization is effective, cream should not rise to the top; therefore, allowing the milk to stand enables the detection of any cream separation that would indicate inadequate homogenization.

Measuring variables like pH, observing curd formation, or measuring viscosity are not standard methods for assessing the effectiveness of homogenization specifically. While pH can indicate some changes in milk quality, it does not directly assess the homogenization process. Curd formation typically relates to milk's ability to coagulate, which is influenced by factors other than just homogenization. Viscosity is related to the thickness or flow characteristics of the milk rather than its homogenization adequacy. Thus, standing the milk to check for cream separation is the most reliable method used in practice.