Tag: Unhomogenised milk

Globally, the majority of commercially available milk is homogenised to prevent the natural cream from separating and rising to the top. This standard practice has prompted many health-conscious consumers to seek a less processed alternative, asking the key question: is it good to drink unhomogenised milk?

All milk, whether conventional, organic, or unhomogenised, naturally contains small amounts of various hormones. Specifically, the mechanical process of homogenisation has no impact on the milk's inherent hormone profile.

Before homogenization was introduced in the late 19th century, a layer of cream naturally rose to the top of milk. Today, this processing step is standard practice for most dairy, but it raises a key question: is homogenised or unhomogenised milk better for you? This article explores the science behind both types to help you decide.

According to the U.S. Dairy industry, the homogenization process does not change the nutritional value or safety of milk. However, this hasn't stopped the debate over which type is better. Is homogenised or unhomogenised milk healthier, and what are the actual differences between them?

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.

According to the Centers for Disease Control and Prevention (CDC), from 1998 through 2018, there were 202 outbreaks linked to drinking raw milk, causing 2,645 illnesses and 228 hospitalizations. The answer to whether you can drink unhomogenised milk without boiling depends entirely on whether it has been pasteurised.

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.

The vast majority of milk sold in grocery stores has been homogenized, but a growing number of consumers are discovering the delights of its less-processed counterpart. So what exactly is unhomogenised milk, and what makes it different from the milk you're used to?

According to the Centers for Disease Control and Prevention (CDC), drinking raw, unpasteurised milk was linked to 202 outbreaks causing thousands of illnesses between 1998 and 2018. This critical statistic highlights why the processing status, not just the lack of homogenisation, is the deciding factor in whether unhomogenised milk is safe to consume without boiling.

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?