• 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