Why do they homogenize milk?
cin2win left off the 2nd problem as listed on that website: The other problem, according to author and dairy farmer Joann Grohman, was purely aesthetic. After pasteurization, dead white blood cells and bacteria form a sludge that sinks to the bottom of the milk. Homogenization spreads the unsightly sludge throughout the milk and makes it invisible. Ironically, white blood cells and beneficial bacteria are one of the healthiest things about raw milk. But once they’re zapped with heat they’re useless, and rightly regarded as a waste product. Pasteurization kills everything in the raw milk, the bad and the good. Homogenization takes every part of the milk and forces it to become one. Similar to being emulsified…
