You’ve probably never thought about why the milk you buy never separates into the creamy layer you find on fresh farm milk? Milk naturally settles where the cream floats onto the top of the milk bottle. In the old days, this was the best bit of the milk as it would make your bowl of cereal extra creamy.
So, what magical process stops milk fat from separating out? It’s a process called homogenization. The milk passes under pressure through the machine. It breaks down the fat globules, so they are much smaller and therefore stay evenly distributed within the milk. Pretty cool right?
We often get asked why people can drink our milk that is not homogenised, and other milk give them issues? What the impact to your health?
Here comes the science bit ….” Cow’s milk contains an enzyme of large molecular size called xanthine oxidase (XO). XO is normally attached to the fat globules in milk. However, when these fat globules are in their natural large-sized state prior to homogenization, they are not easily absorbed by the gut wall. After homogenization, the milk fat is easily absorbed, and the attached XO gains much greater access to the bloodstream.
Some researchers [such as Dr. Kurt Oster and Dr. Donald Ross] have asserted that XO, after getting into the bloodstream, directly promotes hardening of the arteries by replacing a substance called plasmalogen that is normally found there. The research supporting this connection between XO and hardening of the arteries is not clear-cut, but whether there is a definite cause-and-effect relationship between the two should not be a critical factor in deciding whether you should drink milk. This possible XO link to heart disease is but one more potential connection of milk to disease and premature death.” 2001 Thomas E. Levy, MD, JD.
Through homogenization, fat molecules in milk become smaller and become ‘capsules’ for substances that bypass digestion. Proteins that would normally be digested in the stomach or gut are not broken down, and are absorbed into the bloodstream…Nov. 28, 2007 - Robert Cohen
You might be wondering why we don’t homogenize our milk. We think it is important to keep true, wholesome foods in their original form and not tamper with them too much. Organic milk from the farm comes straight from cows that are given a happy, natural life on pastureland where they can graze freely all year round. Our milk tastes different because we minimally process fresh milk daily and get it delivered to you the same day. The cream on top also creates the perfect morning coffee if you are a coffee snob... So why not try knowing where your milk comes from and getting our milk delivered fresh to your door twice weekly in returnable glass bottles.