Homogenized milk is a type of milk that has been processed to break down fat molecules, ensuring they remain evenly distributed throughout the liquid. This process prevents the cream from rising to the top, resulting in a smooth and consistent texture. Homogenization helps improve the milk's shelf life and makes it easier to use in various recipes. The process of homogenization typically involves forcing milk through a small nozzle under high pressure. This mechanical action breaks the fat globules into smaller sizes, which helps them stay suspended in the liquid. As a result, homogenized milk is often preferred for its creamy taste and uniform appearance.