homogenized milk
typical milk consists of fat globules suspended in a nutrient solution. these globules of b-tterfat will separate easily from the milk – they float to the top of the solution, as what we commonly call cream. the left over liquid is skim milk.
with h-m-genized mlik, one shoots the milk through a really fine nozzle to break up the fat globules. as a result, the b-tterfat does not rise to the top and the milk is creamier – this process is called h-m-genization.
person 1: dude, what’s up with this milk? it tastes really creamy!
person 2: well, my good friend, that’s because the milk has been h-m-genized – it’s h-m-genized milk! the cream that is normally taken out of milk to create skim milk is mixed back in, resulting in this tastey treat!
person 1: oh, i see! it tastes so good!
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