We are not familiar with any "homogenized" milk replacers. However, all commercial milk replacers have the fat well emulsified (using lecithin, monoglycerides, and protein?usually whey protein concentrate) so that it stays in solution when mixed (and so is similar in effect to homogenization). The critical principle is that the size of the fat droplets must be small enough so that the bile salts and lysolecithin in the digestive tract can emulsify the fat for lipase-catalyzed digestion. If the droplets are too large, the intestine cannot emulsify and digest them, and digestibility decreases.
James K. Drackley, Professor of Animal Sciences,
University of Illinois - Illini DairyNET
