What is homogenization?

Mary Mullen on behalf of Academy of Nutrition and Dietetics

Nutrition & Dietetics

Homogenization is a process where the fat particles are broken up and dispersed uniformly so the cream will not rise to the top. Use of this process explains why you can’t see the fat in milk.

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.