slightly brown color to milk; cream contains
less lactose and protein, so its color and flavor
are less affected.
Sterilized milk has been heated at 230–
250ºF/110–121ºC for 8 to 30 minutes; it is
even darker and stronger in flavor, and keeps
indefinitely at room temperature.
Homogenization Left to itself, fresh whole
milk naturally separates into two phases: fat
globules clump together and rise to form the
cream layer, leaving a fat-depleted phase
below (p. 18). The treatment called
homogenization was developed in France
around 1900 to prevent creaming and keep the
milk fat evenly — homogeneously —
dispersed. It involves pumping hot milk at
high pressure through very small nozzles,
where the turbulence tears the fat globules
apart into smaller ones; their average
diameter falls from 4 micrometers to about 1.
The sudden increase in globule numbers