“Homogenization is a process that gives milk its rich, white color and smooth texture. Milk that has not been homogenized contains a layer of cream that rises to the top of a glass.

Before the homogenization process was used, milk was shaken or mixed to achieve consistency in its look and taste. The homogenization process involves reducing the size of the fat globules into miniscule portions that are dispersed evenly throughout the milk. Homogenization usually is achieved by pumping milk through small openings under very high pressure.”

Dec. 10, 2007