Homogenised milk is produced by mechanically forcing milk through a small passage at high velocity. This breaks down the fat globules in milk into much smaller ones and creates a stabile fat emulsion.
The advantages are:
- A uniform distribution of fat, no cream layer on the top
- Full-bodied flavour
- Whiter, more appetising colour
- Longer shelf life (up to 11 days or so)
Homogenisation has no beneficial food value; in fact it seems from the below, it has the very opposite. Homogenisation forces the milk under extreme pressure, through tiny holes. This breaks up the normally large fat particles into tiny ones and forces the fat to form tiny molecular clusters, thus ensuring that the molecules do not regroup and form a cream layer on top of the milk. Instead, in this denatured state, they stay suspended in the milk. However, not only do they not regroup, the process also makes digestion almost impossible. The tiny molecules enter the bloodstream directly as undigested fat.
Here’s a brief explanation by Dr. Kurt Oster, who was the Chief of Cardiology at Bridgeport’s Park City hospital in the USA. He is a fellow of the American College of Cardiology, the American College of Physicians, The American College of Clinical Pharmacology. His research was done over a period of more than 20 years.
“The fat in milk contains a substance called Xanthine Oxidase. When milk is not homogenised, both the fat and the xanthine oxidase are digested into smaller molecules, which are either used or excreted from the body. It has been found that the homogenisation process is responsible for allowing some of the xanthine oxidase to pass intact, in small protective packets, through the wall of the intestine and into the circulation.
“Xanthine oxidase is an enzyme found in the liver of many organisms where it is involved in the breakdown of compounds (purines – found in meat) into uric acid, a waste product. Humans have a natural reservoir of xanthine oxidase in the liver. However if any foreign xanthine oxidase such as that from cow’s milk, enters the bloodstream, it creates havoc by attacking specific targets (plasmalogen tissue) within the artery walls (as if they were meat in the stomach). It can also directly attack parts of the heart muscle. Lesions within artery wails result from this attack. ”
Most milk & organic milk sold in supermarkets is now homogenised. To help those of you who want to stay clear of homogenised milk, we have put together some places you can visit that sell un-homogenised, organic milk.
Manor Farm Dairies branded milks are not homogenised and many local diaries around the UK provide organic non-homogenised milk. Waitrose organic whole milk is un-homogenised as well shops such as Planet Organic, Fresh & Wild and Whole Foods Market also sell the pure stuff.
Here is a list of where you can find the good old pure stuff, straight from the farms: http://www.realmilk.com/where-other.html#uk
OR why not have your milk delivered by your local milkman? Thankfully, the milkman still brings the proper stuff with the cream on top… http://www.delivermilk.co.uk/
The Daisy Trust is also doing their bit by securing funding to look into the affects of homogenisation on our health – http://www.farmfreshmilk.com