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What is Homogenization? - All Things Dairy Part 4

Have you ever had raw milk?  The cream rises to the top,

and the flavor is thick and amazing.


The taste is nothing like the plastic jug of white stuff in your fridge.


We talked about pasteurization (heating) in the last newsletter, but homogenization is a separate process. By blasting the milk at high pressure through tiny gaps smaller than a human hair, milk fat is broken up into tiny molecules and can no longer clump together.



“Do you have trouble digesting milk? It may not be the milk itself, but the way the milk is processed. Since the fat is broken up, the nutrients travel straight to the bloodstream, instead of the digestive tract. For those who are lactose intolerant, that means your immune system goes into attack mode, fighting off two forms of undigested proteins, such as casein and whey.To attack, antibodies are released, causing certain chemicals like histamine to be released into the bloodstream. This causes many problems, just as shortness of breath, stomache aches, bloating, headaches, and more.For some people, non-homogenized milk is the answer, since the fat globules are not broken down. We can’t say for everyone with lactose intolerance but if you’re willing to give it a shot, look for non pasteurized/non-homogenized milk.” -Grace Harbor Farms

Bottom Line?  Raw milk is neither pasteurized or homogenized. Most pasteurized milk is also homogenized, but not always.


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