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Homogenization is used on fresh milk to prevent the separation of a cream layer. In more technical terms 'Homogenization is a fluid mechanical process that involves the subdivision of particles or droplets into micrometre sizes to create a stable dispersion or emulsion for further processing'. This external page here talks in detail about this technology.

Homogenization forces hot milk, under high pressure, through small nozzles. The fat globule s become small enough so that they remain evenly dispersed throughout the milk.

See: Pasteurization