Homogenization is a mechanical process that forces liquid through small openings under high pressure. This breaks up the fat globules into smaller, more uniform sizes that are evenly distributed throughout the liquid.
Homogenized milk refers to milk that has gone through this process and therefore has fat globules evenly distributed throughout the liquid instead of cream that separates and floats at the top, as it does with non-homogenized milk. As a result, homogenized milk possesses a uniform texture and consistency that many consumers find appealing.
It is also important to note that most milk is pasteurized. Pasteurization is a precise process – one which heats milk and other dairy products for very specific amounts of time and at certain temperatures to kill bacteria and germs, but not alter the nutrition or taste of the product. Pasteurization has made milk one of the safest foods in the world.