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Why does fresh raw milk separate into a thick heavy yellow layer floating on top if left unhomogenized straight from the farm?
I purchased a bottle of raw natural milk from an agricultural dairy farm market and notice the liquid look uneven with a massive layer of thick cream floating at the neck. What mechanical processing prevents this?
C
ChefHealthy
asked 5d ago · 10 rep
1 Answer(s)
0
Natural raw milk is a fluid suspension containing water proteins and microscopic spheres of liquid milk fat. Because fat lipids possess a lower density than water they float to the surface creating a cream layer. Industrial milk goes through homogenization which forces the milk through tiny valves under immense hydraulic pressure shattering fat spheres so they stay suspended evenly.
G
GourmetChef
answered 5d ago