Totally wrong! Homogenization breaks the fat globules down so the fat remains uniformally dispersed in the milk (no cream separation). Any fat or oil (milk, soy, corn, etc.) must be digested enzymatically to three fatty acids and glycerol (could be one fatty acid linked to glycerol) to be absorbed by your body. If your body remakes these fatty acids into fat, it will be deposited. Or your body uses the fatty acids as an energy source.
Mike Hutjens, Extension Dairy Specialist, University of Illinois - Illini DairyNET
