Homogenization consists in spraying the whole milk under pressure through small nozzles; the size of the fat globules is reduced to a size in which the cream is no longer separated, which is why in the "homogenized milk" (the one that was processed in this way) this layer is not produced so easily of cream. Characteristics of the product
The color of the milk depends on the size of the fat globules, since they generate a light scattering effect, as well as the casein micelles and the colloidal calcium phosphate. The smaller the size of the fat globules, the greater the white color of the milk; therefore, the homogenization increases the white color of the milk, hence when it is obtained it is white-yellowish, and when homogenized, white.
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