The homogenization process of milk is to use a homogenizer to pass through a narrow gap at high speed under the action of extremely high pressure difference (the average diameter of fat globules in milk is generally 3μm). Through the impact, shear and cavitation formed in this process, fat particles are quickly broken into particles of about 1μm, which are small enough to be absorbed into the blood. Some scholars suspect that homogeneous milk is related to the increased incidence of heart disease. Most supermarkets in Europe, America, Australia, New Zealand and other countries sell homogeneous milk. Now, there is another kind of milk in the supermarket, which is full-fat milk that has not been homogenized but only pasteurized. It is said that nutrition is easier to be digested and absorbed by human body and healthier without homogenization. Heterogeneous milk is usually organic milk, which has higher production standards, so its nutritional value and composition are also the highest. It's all milk Of course not. Heterogeneous tastes stronger.