Homogenization

Homogenization is a mechanical process that forces the fat in milk into extremely small, uniformly distributed particles so it no longer separates and rises to the top, using a device called a homogenizer. Milk processing typically standardizes milk from multiple herds or dairies for consistency before homogenizing it. The process is described in two forms: primary homogenization, which creates the emulsion directly from separate liquids, and secondary homogenization, which further reduces the size of droplets in an emulsion that already exists.