It is all for taste. Heating leads to changes in the proteins and sugars (caramelization / maillard reaction) affecting the taste. The more heat and the longer

It is all for taste. Heating leads to changes in the proteins and sugars (caramelization / maillard reaction) affecting the taste. The more heat and the longer the time it is applied, the more pronounced this change is. Homogenization has a slight impact on mouth feel and taste, usually described as an improvement.