What is Homogenization?

Last week, we discussed the process of pasteurization and what it does to the milk. Next up is homogenization! Homogenization is another term you’ll see when you’re browsing for a bottle of milk. So let’s “break it down,” if you will…

As you can see in the wonderful graphic to the left (found on DairyMoos.com), there are fat globules (cream) distributed unevenly through the fresh, raw milk. Once the milk has been sitting still for about an hour or more, you can see the cream has risen to the top. This is a naturally occurring process and is perfectly safe! If you purchase non-homogenized milk, you just have to shake the bottle before you pour in order to distribute the cream throughout the milk again. Some people like to scoop the cream right off the top to use as a heavy cream or even make their own butter! However, if you are not keen on the idea of having to shake your milk once it settles or skim the cream off the top, homogenized milk is the way to go.

Homogenization is a process which utilizes high pressure (instead of heat, as in pasteurization) to break up the fat globules in order to make them distribute more evenly in the milk and prevent them from rising to the top. We have both homogenized and non-homogenized milk at the Old Dutch Cupboard! Check out our milk cooler to see which option would be best for your family.

Resources:

www.dairymoos.com/is-homogenized-milk-good-for-you

milklife.com/articles/nutrition/what-homogenized-milk