Tag: Natural dairy

In its natural state, milk contains fat globules that are buoyant and, when left undisturbed, will rise to the top to form a layer of cream. This is precisely why you should choose unhomogenised milk, also known as 'cream-top' milk, if you prefer a dairy product closer to its original form with a less-processed profile.

While cheese often gets a bad reputation, research shows that when chosen wisely and consumed in moderation, it can be a nutritious part of a healthy diet, providing protein and calcium. For those following a clean eating philosophy, the key lies in selecting the right types and avoiding heavily processed products.

Recent data shows an increase in consumer interest in less-processed dairy. This growing trend highlights the importance of understanding why unhomogenised milk might be better for you, with a focus on natural properties retained through minimal processing.

Over 90% of commercially available cream cheeses in the US contain added stabilizers like carob bean or guar gum, but a growing number of consumers are seeking out alternatives and asking, "What is stabilizer free cream cheese?".

According to The a2 Milk Company, their product is "100% real milk from local US farms". The question, **is A2 milk synthetic?**, arises from confusion over its unique production, but the process relies on selecting cows for their natural genetic makeup to produce only A2 beta-casein protein.