Enzyme lipase is likely to attack fat globules

• Homogenization:
​The process by which the fat droplets from milk are emulsified and the cream does not separate.
It is the process of reducing a substance.
Main purpose: To break up the large fat globules and create a stable emulsion that has an increased shelf life, a better taste, and an improved mouthfeel.

🛑Important Points:
Globules of fat are emulsified in the stomach into small droplets by bile salts during food digestion, speeding up the rate of digestion by the enzyme lipase later on.

🔴Additional Information:

• Cream separation:
​Cream separation is a phenomenon by which the milk is separated into cream and skim milk by centrifugal force. 

• Pasteurization:
​The partial sterilization of a product, such as milk or wine, to make it safe for consumption and improve its keeping quality.