What Exactly Is Non-Homogenized Milk?

Whether it's 2%, skim, whole, or chocolate, milk comes in many forms. Although flavor and fat composition are the primary distinguishing factors of milk varieties, there may be some types you don't recognize, like non-homogenized milk.

Cow's milk is comprised of two main elements – non-fat milk and cream. As the milk settles, the cream rises to the top, while the non-fat milk remains at the bottom. This natural separation occurs not because the milk is rotten or curdled, but because the fat molecules in the milk are simply larger and less dense than the liquid portion. Non-homogenized milk has not undergone the process of homogenization, which smooths out the irregular consistency of the milk. 

By breaking down fat molecules, homogenization prevents the cream from separating and rising to the top. Back in the days of the milkman, non-homogenized milk was the standard, and people manually mixed their favorite dairy product by shaking the bottle to combine the cream and non-fat milk. Although homogenized milk was invented in 1899, it wasn't popularized in the United States until 1932. Ever since becoming the dominant milk type in the mid-1960s, homogenized milk today is far more common than its separated counterpart.

Assessing the safety of homogenized and non-homogenized milk

Homogenization enhances the visual appeal of milk while making it more convenient to use. Similarly, homogenized milk is easier to cook with and boasts a longer shelf life than its cream-topped counterpart. But just how safe is the homogenization process? Industrial dairy processes are not always transparent, easy to understand, or accessible, which can spark valid concerns over the safety of dairy products. However, homogenization is not a chemical process and requires no added ingredients. Homogenization is achieved by forcing milk through small nozzles at high pressure to break down fat molecules into tiny particles that can evenly disperse throughout the non-fat portion of the milk, preventing the cream from rising. In short, homogenized milk is perfectly safe to drink (which is why it is able to be the dominant style of milk sold in America today).

Though it is not quite as easy to find, non-homogenized milk is also safe to drink, as long as you don't mind manually mixing your milk. Non-homogenized milk is not the same as raw or unpasteurized milk, which can contain harmful bacteria and pathogens that cause serious illness. Whether or not non-homogenized milk tastes better is subjective. However, many people claim that it has a richer and more full-bodied taste than homogenized milk. You may be able to purchase non-homogenized milk at specialty grocery stores and farmer's markets. Either way, both non-homogenized and homogenized milk are perfectly safe to drink and cook with, so choose whichever you prefer.

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