High Pressure Homogenization

Homogenization or homogenisation is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout. (The prefix homo- coming from the Greek, meaning the same. )[1]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, where the milk fat globules are reduced in size and dispersed uniformly through the rest of the milk. 

One of the oldest applications of homogenization is in milk processing. It is normally preceded by "standardization" (the mixing of several different milking herds and/or dairies to produce a more consistent raw milk prior to processing and to prevent, reduce and delay natural separation of cream from the rest of the emulsion). The fat in milk normally separates from the water and collects at the top. Homogenization breaks the fat into smaller sizes so it no longer separates, allowing the sale of non-separating milk at any fat specification.

The below is homogenization picture:
Homogenizer specification as following: