The process alters milk’s physical structure to prevent cream separation. This involves forcing milk at high pressure through small nozzles. The fat globules, naturally present, are reduced in size, becoming uniformly dispersed throughout the liquid. This stable emulsion means the fat will not rise to the top in a distinct layer.
The resulting product exhibits several advantages. It has a more consistent texture and flavor profile from top to bottom. Furthermore, smaller fat globules are easier to digest, potentially making it more palatable for some individuals. Historically, the introduction of this process significantly improved the consumer experience, contributing to the widespread adoption and distribution of milk.
