Homogenized Milk is the milk that has been mechanically treated to reduce the size of the fat globules such that after 48 h of quiescent storage at about 7°C no visible cream separation occurs and the percentage of fat of the upper 100 ml in 946 ml of milk does not differ by more than 10% from the fat percentage of the remaining milk. Homogenization makes the milk more homogeneous but also decreases the heat stability of the milk proteins. It is used as a beverage and constituent of other food products. Practically, all whole milk sold retail in the USA is homogenized.
