Right. Homogenization should not impact fatty acid chain length. Dairy systems are complicated though, and there are protein interactions that help the emulsion by supporting the formation of micelles[1]. It&#x27;s the same stuff after pasteurization, just distributed differently.<p>Pasteurization is an entirely different matter though. Heat treatment will convert some fraction of lactose into smaller sugars, including its constituent galactose and glucose[2]. This is why ultra-pasteurized can taste a bit sweeter than untreated milk. Pasteurization also inactivates lipases which would otherwise cleave the fat molecules, reducing the likelihood of rancidity[3].<p>1. <a href="https:&#x2F;&#x2F;books.google.com&#x2F;books?id=1OhFPZ7tFz8C&amp;pg=PA864&amp;lpg=PA864&amp;dq=homogenization+micelle&amp;source=bl&amp;ots=TijzrSunwJ&amp;sig=5jv8hG6VbC4dScg0Ddie4h1uw70&amp;hl=en&amp;sa=X&amp;ved=0CE8Q6AEwB2oVChMIts3L-9i1yAIVBhkeCh2CWQmm#v=onepage&amp;q=homogenization%20micelle&amp;f=false" rel="nofollow">https:&#x2F;&#x2F;books.google.com&#x2F;books?id=1OhFPZ7tFz8C&amp;pg=PA864&amp;lpg=...</a><p>2. <a href="https:&#x2F;&#x2F;books.google.com&#x2F;books?hl=en&amp;lr=&amp;id=6Q8mX8DsDe4C&amp;oi=fnd&amp;pg=PR13&amp;dq=pasteurization+dairy+lactose+glucose&amp;ots=kyJLjSE6AZ&amp;sig=L1ziZX3JRl2AXNFY0GEeS7vjzcM#v=onepage&amp;q=pasteurization%20dairy%20lactose%20glucose&amp;f=false" rel="nofollow">https:&#x2F;&#x2F;books.google.com&#x2F;books?hl=en&amp;lr=&amp;id=6Q8mX8DsDe4C&amp;oi=...</a><p>3. <a href="https:&#x2F;&#x2F;books.google.com&#x2F;books?id=gJ6jA7LG-bsC&amp;pg=PA276&amp;lpg=PA276&amp;dq=dairy+homogenization+chain+lengths&amp;source=bl&amp;ots=AV7I1-NGVn&amp;sig=gI5ncJwP22hvc0A9WuVyHs_ZOYk&amp;hl=en&amp;sa=X&amp;ved=0CCEQ6AEwAjgKahUKEwjz1J_U17XIAhXGph4KHVZSA_o#v=onepage&amp;q=dairy%20homogenization%20chain%20lengths&amp;f=false" rel="nofollow">https:&#x2F;&#x2F;books.google.com&#x2F;books?id=gJ6jA7LG-bsC&amp;pg=PA276&amp;lpg=...</a>