CreamLIne: Best Line

When we think of raw milk, we often just think of unpasteurized milk. But processed milk at the store has more done to it than just pasteurization. It is also homogenized.

Homogenization is the process of breaking down the fat globules so that they suspend in the milk making it one homogenous liquid. In unprocessed milk, cream rises to the top of the milk. The process of homogenization forces milk through a tiny hole which then changes the structure of the fat. In stead of large floating fat globules, the fat globules are broken down into microscopic particles thus causing it to suspend through out the milk.

Some people prefer homogenized milk. Mainly, we aren’t used to seeing milk in it’s natural form! It looks more pleasing to most people seeing one cohesive liquid than milk that naturally has the cream rise to the top. Also, it is argued that it may be easier to digest as the smaller fat particles make for faster gastric emptying. In essence, homogenized milk passes through us quicker than non homogenized milk.

While many may prefer it, it isn’t actually healthier to have non homogenized milk.

The breakdown of the fat globules also damages the fat soluble vitamins. Vitamin D and A are broken down into microscopical particles when the fat breaks down thus rendering them less effective. The breakdown of the fat breaks down the nutrients in it.

And while, yes, homogenized milk passes through you quickly, it also can be worse for digestion than unprocessed milk. The microscopic fat globules are taken up in circulation rapidly. This can cause a rapid adverse reaction especially for those who already have a milk intolerance.

There are links and theories too to homogenized milk harming our health. Some think that homogenized milk can cause heart disease. It seems to be that since it is directly absorbed by the blood stream, the fat can make its way to the heart and cause blockages. There are some hypotheses on homogenized milk contributing to issues like diabetes. But further research is needed to confirm the potential dangers of homogenization. Separating homogenization from pasteurization would also be needed in studies to see which form of processing is causing more health risks.

In conclusion, processing goes beyond pasteurization. Homogenization is another form of processing that is done to milk we buy in the store. While it may look better to some, it does damage the nutrients in the milk and the faster uptake into the bloodstream can cause adverse effects.

Our milk for our herd share owners is fresh, unprocessed, whole milk. There’s is no pasteurization nor homogenization done to it. It is fully intact with the nutrients that come from fresh milk!

Sources:

https://www.globalscienceresearchjournals.org/articles/homogenized-milk-benefits-and-risks-of-homogenizing-milk-90835.html

https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/on-the-supposed-influence-of-milk-homogenization-on-the-risk-of-cvd-diabetes-and-allergy/1A1FB36F736A81F23EB8058D97E84F01

https://www.sciencedirect.com/science/article/pii/S0022030216307883

https://www.realmilk.com/milk-homogenization-and-heart-disease/