Homogenization is the process of breaking down and evening out the milk fat globules to get more stability for the milk-fat emulsion in the water. After homogenization, the size of the milk fat globules shrinks to 1-2 µm. Homogenized milk has a fuller taste, a more intense white color, and the separation of the milk fat to the surface is prevented. Most of the time, two-level homogenization is used.