Homogenization

Homogenization is a process that breaks down fat molecules in milk to create a uniform mixture. The milk is heated and then forced through a high-pressure valve, where the fat globules are reduced in size. This prevents the cream from separating and rising to the top, resulting in a consistent texture. The high pressure (1,500 to 2,500 psi) causes turbulence and shear forces that break the fat into tiny droplets. This process improves the milk’s taste, appearance, and shelf life, ensuring a smooth, stable product for consumers, commonly used in milk, cream, and yogurt production.