Technical guide
How homogenization changes milk
Homogenizing milk breaks fat into smaller droplets. That changes the texture and how much cream separates.
A high-pressure homogenizer pushes milk through a narrow valve opening. The force breaks fat into smaller droplets, which changes how the milk looks and feels.
A second valve stage can help manage clumps that form after the first one. Trials can compare pressure and stage settings at a given milk temperature and composition.