How does milk homogenization keep cream from rising to the top?

Homogenization prevents cream from rising to the top by reducing the size of milk fat globules, ensuring they remain uniformly distributed throughout the fluid.12

In its natural state, milk contains fat globules that can reach up to 18 micrometres in diameter. Because these globules are less dense than the surrounding liquid, they naturally rise to the surface to form a layer of cream.342

To prevent this, milk is heated and pumped through a special valve under high pressure. This mechanical process breaks the fat globules down to less than 2 micrometres in diameter. By significantly reducing the size of these particles, the process creates a stable emulsion where the fat remains suspended rather than separating and floating to the top. This treatment results in a more uniform product with consistent viscosity and a whiter appearance.12