Homogenization

If left undisturbed raw milk will naturally separate into two distinct layers: The fat globules, which are less dense, will float to the top forming a layer of cream, and the remaining skim milk will remain on the bottom. After pasteurization, the milk is processed in order to prevent these layers from forming. The milk is pressed through miniscule tubes at high pressure, which breaks the fat into such small globules that it is prevented from clustering back together and floating to the top. This process is called homogenization.