Milk in its pure state incorporates fats globules of various sizes. When milk undergoes a course of to forestall these fats globules from separating and rising to the highest, it’s thought of homogenized. Conversely, milk that has not been subjected to this course of retains its pure fats construction. Upon standing, the bigger fats globules will naturally separate, forming a cream layer on the floor. This separation is a defining attribute.
The consumption of milk in its unprocessed kind is gaining consideration because of perceived dietary advantages and a return to conventional meals practices. Some proponents recommend it provides improved digestibility and a richer taste profile in comparison with its processed counterpart. Traditionally, this was the one type of milk accessible, consumed instantly from the farm or after minimal processing. The absence of mechanical alteration is seen by some as preserving the milk’s inherent qualities.
