What process makes milk more easily digested by those with a sensitive digestive system?

Homogenization is the correct answer because it is the process that breaks down the fat molecules in milk into smaller, more uniform sizes. This treatment improves the stability of the milk and helps prevent the cream from separating, resulting in a smoother texture. For individuals with sensitive digestive systems, the smaller fat globules are easier to digest, as they can be more readily emulsified and absorbed in the digestive tract.

While pasteurization is an important safety process that kills harmful bacteria, it does not specifically enhance digestibility. Fermentation involves the action of beneficial bacteria, which can create probiotics that aid digestion but alters the composition of the milk, making it different from regular milk. Fortification adds nutrients to the milk, but it does not affect the digestibility of the milk itself. Hence, homogenization stands out as the process that specifically aids in making milk easier to digest for those with digestive sensitivities.