The printed message on the milk sachet said that the milk was pasteurised and homogenised.
I knew what pasteurisation meant. But what is homogenisation?
Milk contains fat in the form of very small globules. Being lighter than the rest of the milk, these globules float to the surface and form a layer of cream.
Homogenization prevents formation of this layer. This is done by forcing the milk through a narrow opening at great pressure thereby reducing the size of the globules to less than 2 microns. These microscopic globules cannot separate out from the rest of the milk and remain evenly distributed in it. Because of this, homogenised milk has a richer flavour and taste. It is also easier to digest than non-homogenized milk.
Picture Credit : Google
