Does homogenisation affect the nutritional content of milk?

As homogenisation is a mechanical process, used to disperse the fat content of the milk more evenly, it changes the physical characteristics but does not alter the nutritional composition of the milk.

Extra Information:

The structural changes that occur during homogenisation involve a reduction in the fat globule size by breaking down the milk fat globule membrane. Novel research is exploring the role of the milk fat globule membrane in health.