Is Non-Homogenized Milk Still Pasteurized?

November 25, 2025 •

3 min read

While homogenization is a common dairy process, a significant distinction exists between it and pasteurization. You can indeed find milk that is non-homogenized but still pasteurized, and understanding this difference is key to safe consumption.

Quick Summary

Non-homogenized milk can still undergo pasteurization, a separate process that heats milk to kill harmful bacteria for safety. Homogenization is a mechanical step to prevent cream separation.

Key Points

Distinct Processes: Pasteurization (for safety) and homogenization (for consistency) are separate dairy processes, so milk can be non-homogenized but still pasteurized.
Safety is Key: Pasteurization, which kills harmful bacteria, is the critical process for ensuring milk is safe to drink.
Not Raw Milk: Non-homogenized milk that is pasteurized is not the same as raw milk, which is unpasteurized and carries significant health risks.
Check the Label: Consumers should always look for the word "pasteurized" on the label, regardless of whether the milk is homogenized or not.
The Cream Rises: The primary characteristic of non-homogenized milk is the separation of cream at the top, offering a richer taste and texture that many people prefer.
Nutritionally Similar: For the same fat content, pasteurized non-homogenized milk has a similar nutritional profile to its homogenized counterpart.
Health Claims Unproven: While some people believe non-homogenized milk is easier to digest, there is insufficient scientific evidence to support this claim.

The Core Difference: Pasteurization vs. Homogenization

When you see milk that is "non-homogenized," it's easy to assume it is also untreated in other ways, but this is a common misconception. The truth is, homogenization and pasteurization are two entirely different and independent processes that can be applied to milk. A dairy can choose to pasteurize milk to ensure its safety while opting not to homogenize it to preserve its natural state and texture.

What is Pasteurization?

Pasteurization is a heat treatment process that involves heating milk to a specific temperature for a set period of time. Its primary purpose is to kill disease-causing pathogens, such as E. coli, Salmonella, and Listeria, making the milk safe for human consumption. The Centers for Disease Control (CDC) highlights that pasteurization is the most effective way to eliminate these harmful microorganisms. This process is crucial for public health and has been a standard practice in the dairy industry for decades. There are several pasteurization methods, but all are centered on heat application for microbial reduction.

What is Homogenization?

Homogenization is a mechanical process that prevents milk fat from separating and rising to the top to form a cream layer. In this process, milk is forced through small nozzles under high pressure, which breaks down the large fat globules into much smaller, evenly dispersed particles. This results in a smooth, uniform, and consistent texture that most supermarket shoppers are accustomed to. Homogenization does not affect the milk's safety or its nutritional value, but rather its texture and appearance.

The Crucial Role of Pasteurization for Safety

The critical distinction for any consumer is that pasteurization is the safety step, not homogenization. This is where the confusion with raw milk often arises. Raw milk is milk that is both unpasteurized and non-homogenized. Because it has not undergone the heat treatment of pasteurization, raw milk can contain dangerous bacteria that cause foodborne illnesses. Health agencies like the FDA and CDC consistently warn against consuming raw milk due to the significant risks, especially for vulnerable populations such as children, the elderly, and pregnant women. Non-homogenized milk that has been pasteurized, however, offers the safety benefits of pasteurized milk without the uniformity of homogenized milk.

The Features of Non-Homogenized, Pasteurized Milk

Consumers who seek out non-homogenized milk are often drawn to its distinctive characteristics, which are the result of its minimal processing.

Cream Top: The most obvious feature is the layer of cream that rises to the top when the milk sits. Many prefer to shake the bottle to mix the cream back in, while others enjoy skimming it off for separate use.
Richer Flavor: Many people describe the flavor of non-homogenized milk as richer and more natural. This is often due to the fat globules remaining in their original, larger form.
Versatility: The cream layer provides versatility for cooking, baking, and making other dairy products like butter, cheese, or coffee additions.

Comparison: Homogenized vs. Non-Homogenized


Feature	Non-Homogenized Milk	Homogenized Milk
Processing	Heated for safety (pasteurized) but not processed for fat consistency	Heated for safety (pasteurized) and mechanically treated for fat consistency
Appearance	Cream layer separates and rises to the top	Uniform, consistent white appearance
Texture	Thicker, richer, and may require shaking before use	Smooth, uniform consistency
Taste	Often described as richer and more complex	Milder and consistent flavor throughout
Nutrition	Substantially the same nutritional content as homogenized milk (for the same fat level)	Substantially the same nutritional content as non-homogenized milk

What to Look for When Buying

To ensure you are buying safe, non-homogenized milk, always check the label carefully. Look for phrases like "pasteurized non-homogenized" or "cream-top milk". The presence of a cream layer is a key indicator that the milk has not been homogenized, but the label is the ultimate source of information regarding pasteurization.

Conclusion: Safe, Simple, and Delicious

In summary, the answer to "is non-homogenized milk still pasteurized?" is a clear yes—it can be and, for safety purposes, it almost always should be. The choice between homogenized and non-homogenized milk is primarily one of personal preference regarding taste and texture, not safety. As long as the milk is clearly labeled as pasteurized, you can enjoy its rich, old-fashioned, and creamy character with full confidence in its safety. For those seeking a less processed option that still adheres to modern food safety standards, pasteurized non-homogenized milk is an excellent choice.

For more information, consult the CDC's guidance on Raw Milk and food safety regulations.

Frequently Asked Questions

The key difference is pasteurization. Non-homogenized milk can be, and for safety purposes should be, pasteurized. Raw milk, by definition, is unpasteurized and can contain harmful bacteria.

Yes, pasteurized non-homogenized milk is safe for consumption by everyone, including vulnerable populations like children, the elderly, and pregnant women, because the pasteurization process eliminates harmful pathogens.

If properly pasteurized and stored at the correct temperature, non-homogenized milk will have a similar shelf life to homogenized milk. The separation of cream is a natural process, not an indicator of spoilage.

The cream layer forms because the milk has not undergone the homogenization process, which breaks down fat globules. As a result, the natural milk fat, which is less dense, separates and rises to the top.

Yes, to redistribute the cream and enjoy a richer texture, simply shake the container thoroughly before pouring.

Claims that non-homogenized milk is easier to digest are largely anecdotal and not supported by robust scientific evidence. The nutritional content is not significantly different from homogenized milk.

Yes, the cream layer can be skimmed off and used separately for making butter, adding to coffee, or creating rich sauces.

For the same fat level, the nutritional profile of non-homogenized milk is comparable to that of homogenized milk. The main difference is the texture and fat distribution.