Should Milk Be Homogenized?

Big dairy producers favor homogenization because it allows them to create a uniform product from the milk of many different herds of cows, makes it easier to filter that milk into the different fat percentages (whole, 2%, and skim), and leads to a longer overall shelf life.

What happens if milk is not homogenized?

Non-homogenized milk will separate if left to settle, and the cream will rise to the top. Homogenization is a mechanical process that breaks apart milk fat molecules under high pressure so that they remain suspended evenly in the milk, producing a uniform (or homogeneous) consistency.

Why is homogenized milk bad for you?

Homogenised milk is hazardous to your health. Homogenised milk has smaller particles as compared to non-homogenised milk. As a result, during digestion, the tiny particles are absorbed by the bloodstream directly and thereby causing harm to your health. Homogenised milk is also known to cause cancer and heart disease.