Homogenization means that the fat globules are subjected to mechanical treatment which breaks them down into smaller globules, uniformly dispersed in the milk.
This treatment reduces the mean diameter of the fat globules bay factor of about 10.
The number of fat globules in homogenized milk is
about 10,000 times greater than in untreated milk.
The effect of homogenization on the chemical
and physical structure of milk has many advantages:
Uniform distribution of fat, no creamline
Whiter, more appetizing color
Faster coagulation in the manufacture of rennet cheese
Reduced sensitivity to oxidation
More full-bodied flavor