The process of milk

Homogenization of milk

1: Cold raw milk, 2: Cold raw milk after 1 hour, 3: Homogenized milk during storage

Milk contains butterfat, which is lighter than the fat free milk component that contains e.g. proteins, milksugars and minerals. Butterfat has a tendency to rise to the surface and develop a cream layer. During storage this cream layer can transform into butter grains.

Homogenization prevents all this. It is the process of physically breaking up the fat globules by passing the milk under high pressure through tiny holes which decreases the dimensions of the fat globules from 1 to 5 micron (1 micron = 1/1000 of 1mm).

This results in a much reduced tendency for creaming up and a much more homogeneous fluid.