ho·mog·e·nize / həˈmäjəˌnīz/ • v. [tr.] 1. subject (milk) to a process in which the fat droplets are emulsified and the cream does not separate: [as adj.] (homogenized) homogenized milk. ∎  Biol. prepare a suspension of cell constituents from (tissue) by physical treatment in a liquid.2. make uniform or similar.DERIVATIVES: ho·mog·e·ni·za·tion / həˌmäjənīˈzāshən/ n.ho·mog·e·niz·er n.

homogenization Emulsions usually consist of a suspension of globules of varying size. Homogenization reduces these globules to a smaller and more uniform size. In homogenized milk the smaller globules adsorb more of the protein, which acts as a stabilizer, and the cream does not rise to the top.

homogenize (hŏ-moj-i-nyz) vb. to reduce material to a uniform consistency, e.g. by crushing and mixing.
—homogenization n.