the milk fat in raw milk rises to the surface during storage. which processing method will prevent this from…

Brief Explanations:

Homogenization breaks up fat globules in milk into smaller particles, preventing them from rising to the surface. Pasteurization kills bacteria, scalding is a heating process for cleaning or cooking - related purposes, and vitamin D fortification adds vitamin D to milk. None of these other processes prevent fat from rising.

Answer:

C. homogenization