Homogenization of Milk

Fat is less dense than water, causing it to float to the top of milk. This results in the thick layer of yellowish cream that rises to the top of unprocessed milk. Homogenization prevents this separation of water and fat. The mechanical process of homogenization pumps the milk under a high pressure of 2,000 to 2,500 pounds per square inch through fine holes, which breaks up the fat globules. This decreases the fat globule size to less than 2 microns. Read more »