Which process helps in evenly distributing fat in milk?

Homogenization is the process that effectively breaks down fat molecules in milk, allowing them to be evenly distributed throughout the liquid. When milk is homogenized, it is forced through small openings under high pressure, which reduces the size of the fat globules. This process prevents the cream from separating and rising to the top, resulting in a smooth, consistent texture and a uniform flavor throughout the milk.

By achieving this uniformity, homogenization enhances the stability of milk and improves its overall quality. Without homogenization, unprocessed milk would naturally separate, leading to a layer of cream collecting at the top, which is not desirable for most consumers. This process is key in the dairy industry, especially for products like whole milk and cream, where a consistent and appealing quality is essential for marketability.