Homogenisation
Forcing milk through tiny holes under pressure to break up its fat so cream no longer rises.
Also: homogenised milk, homogenization
Homogenisation breaks milk's fat globules into much smaller ones by pumping the milk through fine nozzles at high pressure. The small globules stay spread through the milk instead of rising as cream, which is why packaged milk has no cream line. For most cheeses it is avoided, because it changes how the curd forms, giving a softer, weaker set that holds water and fat differently. It is used on purpose for some: Danish blue and some other blue cheeses, where it speeds fat breakdown and gives a whiter paste, and cream cheese and some feta-style cheeses. Home cheesemakers in India often find paneer from homogenised packet milk softer and more crumbly than from loose milk.