High-pressure homogenizers consist of a tank to which high pressure is applied in order to force the liquid sample contained therein through a valve or membrane with very narrow slits. This act causes high shear, a large pressure drop, and cavitation, all of which act to homogenize the sample. High-pressure homogenizers are most commonly used for creating emulsions and for cell lysis when relatively large volumes are being processed. High-pressure homogenizers are the most commonly used for producing fine emulsions in the food industry. Like colloid mills, they are more effective at reducing the size of the droplets in a preexisting emulsion than at creating an emulsion directly from two separate liquids. High pressure homogenization is used to obtain standard quality of food & beverages products. The number of oil particles or fat globules in the homogenized milk compared to the amount of raw milk is more than 10,000 times. The purpose of high pressure homogenization is to break up oil particles or fat globules. To sum up, the homogenizer is used to improve the product's stability, standardization, long shelf life, easy digestibility and provides excellent appearance and flavor.