Homogenization or homogenisation is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.[2] This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid. A typical example is the homogenization of milk, wherein the milk fat globules are reduced in size and dispersed[3] uniformly through the rest of the milk.[4]
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