Buzz in Agriculture Series: Homogenization
Have you ever noticed packaging on your food/beverage labels? Most of them list buzzwords: homogenized, pasteurized, organic, pasture-based, free range, cage free, sustainable, grass fed, non-GMO, local, natural, humanly raised, ect.
But what does that even mean?
Jen here, Stanton Marketing’s Operations Manager and Agriculture Advocate. I have been in the agricultural field at some capacity for over 10 years — from agritourism to the United States Department of Agriculture (USDA) — & have higher education in various avenues of agriculture. I preface that to say I am qualified to give unbiased information about agriculture; however, am by no means a self-proclaimed expert or scientist.
A Dive Into Milk
Milk Consists Of:
Water
Milk fat - AKA butterfat, this the cream that will settle at the top of non-homogenized milk
Skim solids – this includes protein, lactose, minerals, and trace elements
*When discussing milk, we will be speaking about animal-based, not plant-based.
Homogenization
Homogenization is the process of making things uniform or similar, so in terms of homogenized milk — fat droplets from milk are emulsified and the cream does not separate anymore. Non-homogenized milk means the layer of milk fat settles at the top.
Homogenization and pasteurization are not the same thing. We will share more about pasteurization in a future blog.
Why Homogenization?
Enhanced Appearance: Homogenized milk’s consistent appearance is visually appealing, making it an attractive option for consumers.
Improved Texture: Homogenized milk has a smoother and more consistent texture compared to non-homogenized milk. This makes it more appealing for drinking and cooking purposes.
Extended Shelf Life: The smaller fat globules in homogenized milk helps stabilize it, making it less likely to clump together and spoil, leading to a longer shelf life.
Convenience: With homogenized milk, there’s no need to shake the carton to mix in the cream before pouring. It’s ready to use right out of the container.(American Dairy Association Northeast)
*Some may view this list as advantages or disadvantages. That’s OK! Agriculture can be a controversial world with varying opinions.
(American Dairy Association Northeast)
Most box stores that carry large brands of milk will not carry non-homogenized; however, many dairy farms that bottle their own milk and sell it, offer it — most of the time it’s labeled/marketed as creamline.
Some people (myself included) prefer non-homogenized milk because it’s in its natural form (pre-homogenization invention in 1899). But, that’s a personal preference!