Homogenization of Milk ◼ Forces milk through small openings and break up the fat globules. ◼ The fat globule membrane is disrupted as new surfaces are created ◼ Homogenized milk is whiter in color, more viscous, more bland in flavor, and foam easily. ◼ Less heat stable (curdle more readily), form softer curdHomogenization of Milk ◼ Forces milk through small openings and break up the fat globules. ◼ The fat globule membrane is disrupted as new surfaces are created ◼ Homogenized milk is whiter in color, more viscous, more bland in flavor, and foam easily. ◼ Less heat stable (curdle more readily), form softer curd