What process helps ensure that cream does not separate from milk?

Homogenization is the process that helps ensure that cream does not separate from milk. During homogenization, milk is forced through small openings under high pressure, which breaks down fat globules into smaller and more uniform sizes. This action distributes the fat evenly throughout the milk, preventing the cream from rising to the top.

This process is essential for producing a consistent product with a smooth texture and uniform appearance, making it a standard practice in the dairy industry. Without homogenization, the cream would naturally separate and float on the surface of the milk, leading to an inconsistent product and requiring consumers to shake or mix the milk before use.

The other processes listed, while important in their own rights, do not have the effect of keeping fat distributed throughout the milk. For example, pasteurization focuses on killing harmful bacteria, fermentation involves the conversion of sugars to acids or alcohol by microorganisms, and filtration typically removes solid particles from liquids but does not prevent cream separation.