Raw milk fat globules have a natural buoyancy that causes cream separation over time. Homogenisation counters this by mechanically shrinking fat globule diameters from an average of 4 microns down to under 1 micron.
By forcing pressurized milk through an extremely narrow valve seat at velocities up to 200 m/s, massive shear forces and turbulence disintegrate fat clusters. This results in stable, uniform fat dispersion, which prevents creaming, yields a whiter color, enhances viscosity, and produces a richer mouthfeel in drinking milk and cultured yogurts.