What is the difference in terms homogenize and pasteurize in dairy milk?
Homogenization is a process by which the fat globules are broken down and evenly interspersed throughout the liquid to create a uniform product. Milk is typically homogenized, but Brink’s Market also typically carries Crystal Ball Farms cream top milk. Cream top milk is not homogenized, and the fat floats to the top because the fat molecules are not mechanically broken down. Pasteurization is a heat process used to kill any potential food borne pathogens. Our suppliers typically use a temperature of 161 degrees for 15 seconds to kill bacteria.
