Processing the milk mainly involves two steps: Skimming and Homogenising. A2 milk is skimmed when it is high in fat. Since fat contributes to a yellow tinge, removing the fat may leave the milk pale or white. Once the milk is skimmed, it is homogenized. This process pressurizes the milk and lets it pass through a very fine screen, forcing any large fat particles to break apart into smaller, more evenly sized particles. This prevents the milk from separating and forming a yellow layer on the top, making it evenly white throughout.