Homogenisation
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German: Homogenisierung Also known as: Homogenisieren, Homogenisierte Milch, Nicht homogenisiert
Mechanical breakdown of the fat globules in milk under high pressure so that no cream layer settles on the surface.
In homogenisation, milk is forced through narrow gaps under high pressure. The fat globules break up into much smaller droplets that distribute evenly in the milk and no longer cream up.
Homogenised milk therefore tastes more uniform and appears somewhat whiter and creamier. The process does not significantly change the nutritional value. Non-homogenised milk is also available and can be recognised by the cream layer that forms; whether milk is homogenised is usually stated on the pack.
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