Homogenisation is a mechanical process that typically involves high temperatures, agitation and filtration, all aimed at breaking down the naturally-occuring fat molecules in milk into a smaller, more uniform size.
Once the molecules have been broken down, they will stay suspended within the milk and not separate. This is why you will never see a layer of cream on the top of homogenised milk.
This process has no health or nutritional benefit and is carried out to give a longer shelf-life and to make the milk more 'white' in colour, with the absence of the natural cream line. It is thought that this makes it more appealing to consumers.
When the fat molecules have been broken down by the process of homogenisation, they become so small that it is thought that they can be absorbed through the lining of your stomach and into your bloodstream. Studies have linked the consumption of homogenised milk to higher cholesterol levels and even an increased risk of heart disease.
If, like ours, milk is left unhomogenised so that the fat molecules remain the size they are intended to be, it is thought that your body will be able to digest them as it naturally should.
We firmly believe that by not homogenising our milk, we have retained as much of its' natural flavour, texture and nutritional value as possible. You will also notice that the cream floats to the top; this is delicious on your cereal or in your morning coffee.
However, if you're not a lover of cream, just a simple shake of the bottle will mix the cream and milk back together.
|Meggy Moo's Farm Fresh Milk||
What is Homogenisation?