Non-Homogenized Milk

Non-homogenized milk, also known as cream-top milk or unhomogenized milk, refers to milk that has not undergone the process of homogenization. Homogenization is a mechanical process in which milk is treated to disperse the fat globules evenly throughout the milk, preventing the cream from separating and rising to the top. In contrast, non-homogenized milk retains its natural fat distribution, resulting in a layer of cream that rises to the surface. Here are some key aspects of non-homogenized milk:

1. Cream Separation: Non-homogenized milk allows the cream to separate and rise to the top, creating a visible layer of cream. This cream can be skimmed off and used separately, or the milk can be gently shaken or stirred to mix the cream back into the milk.

2. Fat Content: Non-homogenized milk typically has a higher fat content than homogenized milk. The fat content of non-homogenized milk can vary depending on the breed of the cow and the diet it consumes.

3. Texture and Mouthfeel: Non-homogenized milk may have a different texture and mouthfeel compared to homogenized milk. The fat globules in non-homogenized milk are larger and can contribute to a slightly creamier or richer texture.