The process used by food manufacturers and processors to prevent or detain fat, such as the cream in fresh milk, from separating away from the liquid or water contained in a dairy product. In years past, it was common to see bottled milk that has not been Homogenized. The cream would seperate from the remaining milk particles and would accumulate at the top of the milk bottle. Now when milk and other dairy products are Homogenized, the fat cells are broken apart into very small particles so that the new cells can be easily dispersed throughout the liquid in the milk. The Homogenization of milk is accomplished by using a high degree of pressure to force all of the milk contents through a very fine mesh screen in order to break the fat particles up into smaller cells.
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