Homogenization, a process in which liquid particles suspended within another liquid are broken up into particles so small they will not separate from the mixture. The resulting particles are generally uniform in size, and become evenly dispersed in the other liquid.

The most common use of homogenization is in treating milk so that the globules of fat it contains will not separate from the rest of the milk and form cream. The fat globules are broken up with a device in which high-pressure streams of milk forced through small openings of a valve strike a metal plate mounted near the valve.