Kalona® SuperNatural™ offers non-homogenized milk because we believe that milk should be processed as little as possible, and consumed in the most natural state possible.
What is Non-Homogenized Milk?
Homogenization is a mechanical process that transforms the two, separate components of whole fresh milk– cream and low-fat milk–into one smooth beverage. To accomplish this, fresh milk is heated and pumped through tiny nozzles at high pressure. The pressure tears the fat globules of the cream into tiny particles, which then disperse evenly throughout the low-fat milk. These tiny fat particles are extremely susceptible to rancidity, but pasteurization prevents homogenized milk from spoiling. Non-homogenized milk does not go through this process, leaving a delicious cream top for you to enjoy!
The Cream Top
Because most of us have been raised on homogenized milk, we may not know what to expect when we buy our first bottle of non-homogenized milk. After it sits for 12-24 hours, fresh non-homogenized milk separates into a layer of light, high-fat cream (sometimes called the “cream top”) and a much larger, more dense layer of low-fat milk. Over time, the cream becomes thicker, and after a few days it may nearly solidify into a cream “plug.” This is a natural occurrence in non-homogenized milk. When you shake the bottle the plug will loosen and break up into the milk, although many folks like to spoon it out for their coffee or to eat it on their cereal as a special treat.
Non- homogenized milk also has a naturally sweeter flavor than homogenized milk because whole cream has a silky texture that is lost when the fat globules are broken apart. It also has a richer flavor!