NON-HOMOGENIZED
Homogenization is a mechanical process that breaks up fat particles and makes them small enough to disperse through the milk evenly. This is achieved by heating the milk and pumping it through very tiny nozzles at high pressure. Like All milk product on the shelves in your typical grocery store.
After WWII, the homogenization process was popularized for the sake of convenience because the homogenized milk casily blends together milk from multiple sources. This also increases shelf life up to 11 days.
But what about health benefits? Well, there really aren't any. Homogenization decreases the nutrient value of milk because all particles are broken down, not just fat. There is also a theory that homogenized milk can cause heart issues since the body absorbs smaller fat particles faster.
