You’ll often see these two words associated with every bottle, jug, carton, or glass of milk: homogenized and pasteurized. Although they are the two processes most closely associated with milk, they couldn’t be more different. Below, we explain each process and how each of these processes affects raw milk.

What is Homogenized Milk?

Homogenization is the process of emulsifying fat globules into small droplets so that they stay suspended in the milk instead of separating and floating to the top. Simply put, homogenization makes it so the cream and milk can’t separate and makes the milk more aesthetically pleasing. When milk is non-homogenized, like Shetler Dairy’s, it retains the nutritional benefits to help combat chronic diseases.

What is Pasteurization?

Unlike homogenization, pasteurization is required by law. The process of pasteurization is when milk is heated up to temperatures where certain bacteria are killed. Although harmful bacteria are killed off during the process, at higher temperatures so too are beneficial bacteria. These beneficial bacteria help with digestion, among other things. To keep as many helpful bacteria as possible, and abide by Michigan law, we only use a Low-Temperature Vat Pasteurization. The lower temperature allows our milk to retain the good bacteria while removing the harmful ones.

Why Do We Do What We Do?

At Shetler Dairy, we are dedicated to producing milk as close to its natural state as possible. When you purchase our milk, you know that you’ll be getting the most natural cow milk on the market. You’ll know that it is coming from a small family farm in northern Michigan. You’ll know that you can not only trust our products but more importantly you can trust us.

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