Homogenization is the process during which milk is squirted through a special machine under very high pressure. This breaks up fat particles and makes them small enough to disperse through the milk evenly. ... Since the fat is dispersed evenly, cream doesn't gather on top.
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Homogenization is the process during which milk is squirted through a special machine under very high pressure. This breaks up fat particles and makes them small enough to disperse through the milk evenly. ... Since the fat is dispersed evenly, cream doesn't gather on top.