FAQ

Homogenization is a process used to evenly disperse and break down the fat particles in milk to avoid separation of the cream. It is a physical process, and nothing is added to the milk.  Milk containing 3,25% milk fat (m.f) is also commonly called homogenized milk but refers to high-fat milk (whole milk).

Yes, there is a difference between these two processes. Homogenization is a process used to evenly spread and break down the fat particles in milk to make sure the milk has a smooth and uniform consistency. On the other hand, pasteurization involves heating the milk to eliminate bacteria while retaining the nutritional properties of milk. Milk containing 3,25% milk fat (m.f) is also commonly called homogenized milk but refers to high-fat milk (whole milk).