At Dan and Debbie’s Creamery, you will hear us refer to our bottled milk products as non-homogenized or cream top. But what exactly does that mean? A dairy cow gives whole milk that has two components: non-fat milk and cream. When milk is left to settle, the cream will naturally rise to the top.
Homogenization, a mechanical process that was popularized in the bottled milk industry years ago, breaks apart fat molecules under thousands of pounds of pressure. This is done by heating the milk and pumping it through tiny nozzles at high pressure. The pressure tears apart fat globules of cream into tiny particles. This leaves the fat suspended and evenly dispersed throughout the milk.
From the moment we decided that we wanted to produce farm-to-table dairy products, we knew that regardless of the product, we want to keep them as close to their natural state as possible. We find that our cream top milk locks in the freshness and keeps the milk tasting creamy and delicious.
Just don’t forget to give your milk a good shake before you enjoy!
- Posted by Josie Rozum
- On February 4, 2018
- 0 Comments