Fat homogenization is a mechanical process (as opposed to the other described, chemically based processes) by which the milk fat particles are divided into smaller ones. The goal is to:
- make the particles remain scattered throughout the milk volume
- make them not to coagulate at the surface (as it happens naturally)
- do not settle on the walls of the container
The process consists of high-pressure extrusion of fat particles (originally random dimensions from 0.1 to 15µm, average between 3-4µm) through slots of smaller size (approx. 2µm). It is carried out at a temperature of 55-65 °C.