• Properties of Homogenized Milk:
• Brighter and Whiter Appearance: Homogenization shears fat globules, increasing their number by orders of magnitude and expanding total surface area, which dramatically increases light scattering. (True)
• Produces Soft Curd: Reduced fat globule size and adsorption of caseins onto fat surfaces weaken the casein micelle network during coagulation, significantly lowering curd tension (yielding easily digestible soft curd). (True)
• Separation of Fat is Prevented: Stokes' law dictates creaming velocity:

Because droplet radius $r$ is drastically reduced, creaming velocity becomes negligible, preventing cream layer formation. (True)

• Diameter Specification (B): Commercial homogenization reduces fat globule diameter to $\lt 2\;\mu\text{m}$ ($1\text{--}2\;\mu\text{m}$, not merely $\lt 5\;\mu\text{m}$).
• Conclusion: Statements (A), (C), and (D) are correct.

Correct option: (3) (A), (C) and (D) only.

• Key Characteristics of Homogenized Milk:
• Production of Easily Digestible Soft Curd: The disruption of casein micelles and adsorption onto fragmented fat globules creates a loose, fragile coagulum upon rennet or acid action.
• Desirable Rheological Properties: Greatly increased viscosity, full-bodied mouthfeel, and enhanced whitening power in tea and coffee.
• Higher Susceptibility to Sunshine Flavor Defect: Because fat surface area is increased and milk proteins are dislodged, riboflavin (vitamin $B_2$) photosensitizes methionine into methional upon sunlight exposure, causing rapid oxidation.
• Cream Plug (A): Homogenization completely prevents the formation of cream plug or cream line.
• Conclusion: Statements (B), (C), and (D) are correct.

Correct option: (2) (B), (C) and (D) only.

• Milk Fat Globule Size Reduction during Homogenization:
• In raw cow/buffalo milk, natural fat globule diameters range from $1\text{ to }10\;\mu\text{m}$ (average $3\text{--}4\;\mu\text{m}$).
• Two-stage commercial pressure homogenization ($15\text{--}20\text{ MPa}$ at $60\text{--}70^\circ\text{C}$) shears fat globules so that their diameter is reduced to below 2 microns ($\lt 2\;\mu\text{m}$), with the vast majority measuring $\lt 1\;\mu\text{m}$.
• This ensures complete emulsion stability and prevents creaming according to Stokes' law.

Correct option: (1) 2 microns