Milk is put under pressure through fine nozzles, which evenly disperses fat globules. This stops the cream separating and rising to the top, allowing a more consistent texture and taste. Some manufacturers produce unhomogenised milk for people who prefer the cream to separate and rise to the top of the bottle.

Today’s farm technology, cattle management and factory methods allow for greater consistency of milk, and milk composition can be adjusted for year-round consistency. Milk composition is standardised so elements like fat content are made consistent no matter the season or breed of cow the milk comes from.