86 DAIRY TECHNOLOGY 



milk the homogenized milk is preferable to natural milk, 

 because the former is always ready to use without mixing, 

 and the cream never forms in hard lumps as is sometimes 

 the case when natural milk stands for a long period. The 

 fat globules of homogenized milk are very minute, which 

 condition makes them more easily digested. It is also 

 claimed that the homogenization process destroys many 

 bacteria, and therefore homogenized milk has better 

 keeping properties. This latter, however, has not been 

 thoroughly investigated. 



