While us town folk are immersed in judging milk by its packaging, out in the fields the quality of milk is judged quite differently. When a cow is milked, and as the milk settles down, a fat layer of cream forms at the top of the milk. If the layer of cream is thick, then this means that the milk is of superior quality and vice versa. Pasteurized milk is now commonly available throughout the world, as heating the milk obliterates any bacteria in it, in turn making the milk a healthy drink. Pasteurized milk might still, with no trouble, have milk fat proteins divided from the remaining of the milk.
As milk is basically a combination of oil and water, it doesn’t remain homogenous. Thus emerges the concept of homogenized milk. Homogenized milk is manufactured by running it through small tubes, occasionally throughout the pasteurization process in order to keep the fat and liquid molecules as one. Fat molecules are condensed in size and are inclined to scatter more consistently all through the milk which is why the thick layer of cream that comes on top of organic milk doesn’t occur. The homogenization process is also used to decrease overall milk fat in milk. 2% of milk is stripped off a few of the fat molecules to manufacture lower fat milk.
Along with helping to come up with low fat milk, homogenized milk also helps to fight another evil of pasteurized milk. When milk is heated, the white cells and bacteria gather on the base of the milk, forming a bulky and distasteful layer. When milk has been fed via a tiny tube or orifice, this layer at the base merges throughout the milk. Homogenized milk gained popularity in the 1920’s and with good reason too! It has now made milk long lasting which allows for the milk to be shipped greater distances.
However, it has its critics. Some people might look out for the unhomogenized version. While these still may be pasteurized, it still comes in raw milk versions, which can turn out to be dangerous to drink. Yet there are still many people out in the open who drink raw milk without any bad effects. However, there is sporadic bacterial contagion of raw milk that sets up a possible health risk.
You may find the infrequent dairy that manufactures unhomogenized milk, but to keep in mind this ought not to be thought of in the same way as the homogenized liquid. Firstly, you might like to shake it a bit, when you use it to smash up the cream molecules. Secondly, it typically will terminate more speedily, and may be more suitable to soak up horrid flavor from your refrigerator.
Do you or have you ever tried homogenized milk?
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Very interesting. We all know that milk comes from cows and various other animals such as goats. But I really had no idea that a milk was judged "supreme quality" from the thickness of the creamy fluid floating at the top. Very interesting fact.
I understand that unhomoginized milk may go bad quicker, but it is NOT harmful. In fact people have been drinking raw milk for thousands of years … And you know what? We are still here. There is some very different views about homogenization of milk and other products that a person really should be aware of before they decide that homogenized milk is best; especially if you have a family or young children. Do a search for this topic and read more.