Homogenized milk is milk that has had the cream mixed all the way through, so it does not sit in a layer on top. In the old days, untreated milk separated: fat rose, and you shook the bottle or scooped the cream off for tea. A machine pushes the milk through very small holes under pressure; the fat droplets become too small to float up, and the drink looks and tastes even from first pour to last. American cartons say homogenized; British ones often say homogenised. In Taiwan almost all shop milk is already this kind, so the English label can feel pointless — though actually that is the point of the word: it names a process most of us no longer see. People also borrow homogenized for other even mixtures ("a homogenized culture"), but the home meaning, the one this entry is for, is the milk.