The process that breaks down fat globules in milk to make them smaller and more uniform in size is called ____________.

The process that breaks down fat globules in milk to make them smaller and more uniform in size is known as homogenization. This technique involves passing milk through a homogenizer, which applies high pressure to the liquid, effectively breaking down larger fat globules into smaller ones. As a result, the fat is evenly distributed throughout the milk, preventing cream from separating and rising to the top. This leads to a smoother texture and a more consistent product, which is desirable for consumer acceptance.

Understanding this process is critical in food science, particularly in dairy processing, as it impacts the final quality and mouthfeel of milk and dairy products. This uniform distribution of fat contributes to both the visual appeal and taste of the final product.