How is Milk Homogenized? There are 2 stages: 1) In most cases, the milk is forced through a narrow opening at very high pressure until the turbulence causes the fat globules to break up into tiny pieces. Typically the pressure is 2,000-4000 pounds per square inch (psi), but some super homogenizers produce 14,500 psi and higher. (The heat from this can be so intense that
[ Read More ]