Homogenization and the Dissolution of Identity
Homogenization of milk was introduced in America in the 1930s, and even earlier in France in 1899. Milk in its natural form has fat globules that rise to the top of the milk product, known as cream and from where we also get buttermilk and butter itself. The process of homogenization breaks down the fat globules into much smaller particles to prevent them from rising to the top and making cream, in essence making the milk of even and equal particles.