How is milk pastuerized and homogenized?

Pasteurization is a process that kills harmful bacteria by heating milk to a specific temperature for a set period of time.

While homogenization is an entirely separate process, it occurs after pasteurization in most cases. The purpose of homogenization is to break down fat molecules in milk so they resist separation. Without homogenization, the fat molecules in milk would rise to the top of the container and create a layer of cream.