Tag: Homogenisation

About 90% of the milk sold is homogenised, a practice that gained traction in the early 20th century. Unhomogenised milk, which has not undergone this process, retains its natural structure, resulting in a visible cream layer. This minimal processing appeals to many because of its distinctive flavour and use in the kitchen.

While standard supermarket milk is homogenized to ensure a consistent texture, many consumers report that unhomogenised milk is easier on their stomach. The key difference lies in the size of the milk's fat globules, which are left in their natural state in unhomogenised milk and can interact differently with the digestive system.