FIELD: food-processing industry, in particular, cream homogenization equipment. SUBSTANCE: method involves supplying preliminarily vacuumized basic product into chamber; subjecting product to multiple processing including fine dispersion of fat balls with following stabilization by surface tension forces in cavitational explosion medium. Explosions are generated by reflected sound field of converters. Homogenization of fatty milk products is conducted in uniform constant and regulated cavitational zone created by magnetostrictive effects. Apparatus uses magnetostrictive converters free of radiation intensity peak, i.e. uniform through the whole processing volume. EFFECT: increased efficiency, simplified method and construction and improved quality of product. 3 cl, 3 dwg
