Milk in its natural state contains fat globules of varying sizes. When milk undergoes a process to prevent these fat globules from separating and rising to the top, it is considered homogenized. Conversely, milk that has not been subjected to this process retains its natural fat structure. Upon standing, the larger fat globules will naturally separate, forming a cream layer at the surface. This separation is a defining characteristic.
The consumption of milk in its unprocessed form is gaining attention due to perceived nutritional benefits and a return to traditional food practices. Some proponents suggest it offers improved digestibility and a richer flavor profile compared to its processed counterpart. Historically, this was the only form of milk available, consumed directly from the farm or after minimal processing. The absence of mechanical alteration is seen by some as preserving the milk’s inherent qualities.
