What Is Homogenized Milk

What Is Homogenized Milk. Partial homogenization partial homogenization is used to save on energy and machinery. This breaks up fat particles and makes them small enough to disperse through the milk evenly.

Beatrice | Ontario | Homogenized Milk 4L
Beatrice | Ontario | Homogenized Milk 4L from beatrice.ca
In short, homogenization makes the milk fat mix together evenly. But since we like to be clear about these things, you can find the word homogenized on the nutrition side panel of all our organic valley milk products. If left to stand, the fat will rise and form an undesirable cream layer.

With homogenization, milk becomes a very powerful and efficient way of bypassing normal digestive processes and delivering steroid and protein hormones to the human body (both your hormones and the cow's natural hormones and the ones they were injected with to produce more milk).

The cream is usually made up of fats, and while processing the milk, the food companies reduce those fats to avoid extra cream on the top of the glass or the milk bottle. Without homogenization, fat molecules in milk will rise to the top and form a layer of cream. Homogenized milk contributes to heart disease, diabetes and other chronic disorders, as well as allergies, largely by boosting the absorbability of an enzyme in milk called xanthine oxidase xo. Milk is homogenized for four reasons: