Lack of energy efficiency in mechanical engineering, particularly food and processing mechanical engineering, is a factor holding back integration into the European and world space. Implementing the jet-slit milk homogenizer with a separate cream supply is possible to improve the energy efficiency of homogenization and dispersion processes, which are the most energy-consuming in the milk processing industry. The essence of its work is based on creating conditions for the disruption of milk fat particles when high local changes in the speed of cream and skim milk appear, which determines its high efficiency. Analytical studies were based on the dependencies of classical hydrodynamics and parameter modeling in the ANSYS complex. It has been established that to obtain a high-quality milk emulsion, the shape of the inner surface at the zone of highest speed should have a conical profile. The simulation results show that to ensure the hydrodynamic conditions necessary for the disruption of fat globules, lower operating pressure values should be set, and the diameter of the zone of highest speed should be less than 4 mm. The results of experimental studies carried out on the developed laboratory equipment indicate a slight influence on the dispersion of the diameter of the confusor in the range of 2–4 mm. At the same time, the speed of supplying skimmed milk should be within 30–110 m/s. The data obtained during experimental studies correlate well with the results of modeling. It is possible to ensure high dispersion while simultaneously reducing the energy costs of dispersing at a feed speed of skim milk of 60–90 m/s. The experimental homogenizer meets the requirements of modern milk processing technology, as it provides high dispersion of the product at the level of valve machines.