Tag: Milk homogenization

Before the 20th century, a layer of cream would naturally separate and rise to the top of bottled milk. The process called when fat is broken down and evenly distributed in milk is homogenization, which prevents this separation and creates the uniform texture consumers expect today.

Less than 5% of milk available in some markets is unhomogenised, making it a rarity compared to its ubiquitous counterpart. The difference lies in a key mechanical process that breaks down fat molecules, but is unhomogenised milk healthier than regular milk, or is the distinction purely a matter of preference?

While it may seem straightforward, a common misconception exists regarding the fat content indicated on milk cartons. In reality, the label '2 percent milk' refers to the amount of milkfat by the product's total weight, not the fat per serving, providing a more balanced dairy option.