What is homogenization?
Homogenization today is a two-step mechanical process. First, the milk pours through small, tapered holes. As the diameter shrinks, the flow of milk remains constant. Next, pressure builds up and the fat globules break apart. After the cream, or fat, is broken apart, it is consistently mixed throughout the milk. In non-homogenized dairy, the milk does not go through this process, so the cream will separate to the top, forming a delicious cream top.
Why is some milk homogenized?
This is simple, it is for convenience. When homogenization started in the 1920s, people found it inconvenient for separation from the milk and cream (1). Once the consumers accepted this process, it became a standard practice.
Why are Kalona SuperNatural products non-homogenized?
We believe non-homogenized milk is superior! Our goal is to keep dairy products in the most natural state possible, and delivering Kalona SuperNatural milk to you with a delicious cream top is just one more way to do that!
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Sources:
- “Homogenization: A Closer Look.