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Homogenization (or homogenisation) is a term used in many fields such as chemistry, agricultural science, food technology, sociology and cell biology. Homogenization is a term connoting a process that makes a mixture the same throughout the entire substance. Intensive mixing of mutually insoluble phases (sometimes with addition of surfactants) to obtain a soluble suspension or emulsion. In science One of the oldest applications of homogenization is in milk processing, to prevent or delay natural separation of cream from the rest of the emulsion. The fat in milk normally separates from the water and collects at the top. Homogenization breaks the fat into smaller sizes so it no longer separates, allowing the sale of non-separating 1%, 2%, and whole milk. This is accomplished by forcing the milk at high pressure through small orifices.
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