The quality and flavor of our milk is the result of decades of love and labor. Our milk is pasteurized but not homogenized, so the cream floats to the top.
Non-Homogenized milk is better for you! Homogenization is a simple process that can do serious damage to the structure of milk.
Large dairy plants have been homogenizing milk for more than fifty years. The process began in earnest when dairy manufacturers stopped using glass bottles and switched to cardboard.
Consumers could no longer see the cream line on the milk and when the cream flowed from the cardboard container, many consumers thought the milk was spoiled.
Homogenization is a mechanical process which pulverizes the large butterfat globules and breaks them down to micron sized pieces. Although the product looks “homogenous” and smooth, studies have shown that homogenized milk is not as healthy as non-homogenized milk. Instead of milk fats being digested slowly as they move through the digestive system, the fat is absorbed directly into the blood stream from the stomach. It simply shocks the system and may act as a toxin.
There have been other studies that show that healthful enzymes that surround milk fats may be destroyed when milk is homogenized. Many of customers tell that Ronnybrook milk is the only milk they can drink without suffering from digestion problems. Ronnybrook strongly believe that non-homogenized milk is simply better for you. It certainly tastes better.