First let me explain homogenization. Homogenization is the process of breaking down the fat molecules found in milk to keep them suspended. Before homogenization these fat molecules are found mixed throughout the milk, after an hour of sitting they start rising to the surface forming cream at the top. After milk is pasteurized (heated to kill the bacteria) the milk is typically run through a machine called a homogenizer, here the milk is forced with high pressure through fine screens which break the fat molecules down and keeps the cream suspended in the milk. This process was introduced in the late 1800’s to standardize milk flavors and make milk easier to drink, many people like the convenience of not having to shake the milk to mix the cream back into the milk before drinking. Homogenization is not done for a health reason; it is completely safe to drink milk that has not been homogenized. Some people enjoy the smoother, even texture of homogenization.
When you want to drink our CreamLine (non-homogenized) milk, shake the milk vigorously to mix the cream back into a liquid form, it may taste a bit thicker but overall it will be much like our homogenized milk that you may be used to drinking. Why do we offer CreamLine Milk? One of Trickling Springs Creamery’s goals is to bring you the freshest milk available just the way your family wants it. Many people enjoy the option of having the milk processed as little as possible, homogenization is an optional process that is not required by law and allows you to enjoy milk that has gone through one less process. Some believe that the non-homogenized tastes better and others believe leaving the molecules whole makes it easier for the body to digest the milk fat.
Whichever way you want it we are offering the homogenized and CreamLine options with the same great fresh milk, so it’s your choice. If you haven’t tried our Whole or 2% CreamLine milk you need to find out what you’ve been missing, talk to your local retailer about carrying it. Try some today!
Thanks for your interest and support of local dairies,