Cheeses and yogurts are complex colloidal suspensions made from animal's milk.

The
colloidal suspension of milk can be described an oil in water emulsion, with insoluble
proteins forming complicated micelles in a water solution. For cheeses, the insoluble
proteins and fats, called curd, are taken out of the water phase, also known as whey. The
coagulated insoluble protein becomes what we call cheese. Much like cheese, yogurt is
also formed from the coagulation of the water-insoluble proteins into a gel matrix.

HOMOGENIZATION: Homogenization is the breaking down of the fat and cholesterol globules in
the milk emulsion, and mixing them to an even consistency so the consumer will not have to
contend with the cream separating and rising to the top of the bottle or carton. This is
accomplished by forcing the milk under great pressure through a fine screen or tiny tubes. This
reduces the size of the fat molecules (and increases their density) and makes the milk a
dispersed, uniform product.