Homogenization is intensive blending of mutually related substances or groups of mutually related substances to form a constant of different insoluble phases (sometimes within addition of surfactants) to obtain a suspension or emulsion.
One of the oldest applications of homogenization is in milk processing, the mixing of several different milking herds and/or dairies to produce a more consistent raw milk prior to processing and to prevent or delay natural separation of cream from the rest of the emulsion. The fat in milk normally separates from the water and collects at the top. Homogenization breaks the fat into smaller sizes so it no longer separates, allowing the sale of non-separating milk at any fat specification. Wikipedia, Homogenization
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