What Is Homogenized Milk?
When milk is left on its own, the naturally occurring milkfat particles rise to the surface to create a layer of cream.
Milk homogenization is a simple process that mixes and disperses that milkfat by using a high-pressure procedure to break it down into smaller particles. When finished, the tiny particles stay suspended in the milk to create a more uniform mixture. The homogenization process, which became standard in the 19th century, is a step that does not involve any additives or chemical treatments.
When people buy non-homogenized milk, they either skim the layer of cream off the top, or shake the milk to evenly distribute the cream back into the milk themselves.