Answer :
The process of Homogenization breaks down the fat globules and thus prevent creaming.
What is Homogenization?
Any of a number of methods, including homogenization and homogenization, are used to uniformly combine two liquids that are insoluble in one another. To do this, each of the liquid is changed into a state in which very minute particles are evenly dispersed across the other liquid. The process of homogenizing milk, in which the milk fat globules are equally distributed throughout the remaining milk and reduced in size, is a classic example.
Large quantities of harvested milk are mixed, and then the milk is forced under intense pressure through a series of tiny holes to homogenize it. The milk food sector relies on milk homogenization as a key strategy to avoid flavour and fat concentration variations. In soft beverages like cola products, homogenization is also used.
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