What is the difference between pasteurised and homogenised milk

Studies remain inconclusive on that matter, however. While it is possible to have pasteurized milk that hasn't been homogenized and homogenized milk that hasn't been pasteurized, most milk found in U.

If they are to occur together, milk is typically pasteurized first and then homogenized, because the heat from pasteurization makes fat molecules easier to break down for homogenization. Got all that? We need an Oreo. News U. Politics Joe Biden Congress Extremism. Special Projects Highline. HuffPost Personal Video Horoscopes. Follow Us. Terms Privacy Policy. Methods of Pasteurisation. Source: www. In this method, the milk is heated to This is the method of destroying small scale pathogens.

Let us tell you that mostly this method is used to pasteurize milk. With this process, the milk remains fresh for two to three weeks. What is Homogenisation? It is the process of breaking up the fat globules in cream to such a small size that they remain suspended evenly in the milk rather than separating out and floating to the surface.

Have you ever noticed that when you take fresh milk straight from a cow and allow it to sit in the refrigerator, all the cream will completely separate, leaving you with skim milk and layer of cream? Therefore, it is necessary that the cream should be suspended in the milk itself. Basically, it is a mechanical process in which no chemical or additive is mixed and due to this dairy product like curd, cream etc. Advantages and Disadvantages of Pasteurisation.

It grows the shelf life of the milk. We also currently test our milk every ten days. Some examples of our testing are the coliform counts which we don't allow to exceed 10 counts per mL our latest test came back at less than 1 which is the lowest result possible.

Pasteurised milk is allowed to be up to counts per mL prior to pasteurisation. At Alexander Organics we believe wholeheartedly in drinking raw milk. We have seen the benefits in our own family including asthma and excema being healed when drinking our raw milk. Check out our facebook page for our current open hours and we look forward to your visit to The Shop!

Our Farm Shop is now closed. Shape Created with Sketch. What's The Difference? There are two stages involved in homogenising milk. In the first, milk is pushed through tapered tubes. The flow of the milk through the tubes stays the same but the diameter of the tube narrows. This means that the pressure on the milk increases, until it reaches a point at which the fat globules in the milk break as a result. What difference does this make?

Well, the fat globules are now significantly smaller. However, the process is still not complete. As these globules start to come back together, they do so with with small pieces of whey and casein the two proteins found in milk in the mix.