Pasteurization vs Homogenization

Have you noticed a resurrection of dairies and even some groceries selling only pasteurized milk, milk that is not homogenized?

Pasteurization is a process of heating liquid for a time and at a temperature sufficient to kill certain, but not all, bacteria and to disable certain enzymes.  It’s a necessary process to ensure a healthy product that can be taken to market.  The down-side of pasteurization is that it destroys vitamins and interferes with calcium absorption.  Consequently, the taste and nutritional value cannot help but be affected.

Homogenization is a process of breaking down and reducing the size of fat globules in the cream of whole, fresh milk so the fat is distributed evenly throughout the product.  Otherwise, the cream would separate, rise to the top of the milk, leaving skimmed milk on the bottom.  As I understand it, homogenized milk is efficient at bypassing normal  digestive processes and delivering steroid and protein hormones to the human  body, both the cow’s natural hormones and those that the animal may have been injected with.  I do not want to diminish an additional conversation about how the process breaks up a milk enzyme which, in its smaller  state, can then enter the bloodstream and react against arterial walls. The consequence is that the body acts to produce a layer of cholesterol, which has long-term effects.

So, as a next step of the farm-to-table movement, an increasing number of dairies are selling pasteurized, non-homogenized milk directly to consumers, with some dairies even offering home delivery.  I noticed an article in dairyherd.com that discusses how and which dairies are offering delivery as a possible incentive to increasing the nation’s per capita milk intake, which is at an all-time low.

As a child, I remember our silvery French Bauer Dairy milk box by the side door, and quart bottles of milk being delivered weekly.  I purchased non-homogenized milk recently at Kroger.  I shook it slightly before each use.  I found the taste to be fresh and luscious.  The price was $3.50 per half-gallon, the cost of other organic milk.  I intend to take pasteurization/homogenization topic under advisement.

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