Pasteurized vs. Homogenized Milk: Whats The Difference? Homogenization is an entirely separate process that occurs after pasteurization in most cases The purpose of homogenization is to break down fat molecules in milk so that they resist separation Without homogenization, fat molecules in milk will rise to the top and form a layer of cream
Homogenization (chemistry) - Wikipedia Homogenization or homogenisation is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout [2] This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid
What Is Homogenized Milk? | U. S. Dairy Homogenization is a process that gives milk its consistently white color and smooth texture “Homogenization has become the industry standard to stabilize the fat in milk and prevent separation,” says Chad Galer, vice president of product innovation and food safety at Dairy Management Inc
Homogenization | Definition Examples | Britannica Homogenization, process of reducing a substance, such as the fat globules in milk, to extremely small particles and distributing it uniformly throughout a fluid, such as milk When milk is properly homogenized, the cream will not rise to the top Learn about homogenization in this article