Homogenization 101: Understanding the Process, Result

December 02, 2014

With so many options in your dairy case, odds are you may recognize a number of terms on the packaging. Two that you may see are “Pasteurized” and “Homogenized” – but what do they mean? Today we cover homogenization. 

Homogenization is a process that gives milk its rich, white color and smooth texture. Milk that has not been homogenized contains a layer of cream that rises to the top of a glass.

Before the homogenization process was used, milk was shaken or mixed to achieve consistency in its look and taste. Then, in the late 19th century, commercial homogenization began. The homogenization process involves reducing the size of the fat globules (the cream that rises to the top of the glass or bottle) into miniscule portions that are dispersed evenly throughout the milk. Homogenization usually is achieved by pumping milk through small openings under very high pressure. As a result, milk looks and tastes creamier.  

Homogenization is one of many steps folks throughout the dairy industry take to keep your milk and other dairy foods safe, delicious and nutritious. 


Sign up for email updates

Please enter a valid email address.

visit our
content partner