Homogenisation is a mechanical process used to make a mixture of two mutually non-soluble liquids the same throughout. It is widely used in the dairy industry to disperse and suspend fats in milk. The process prevents these liquids from separating again and also precisely controls the mixing ratio (e.g. fat content), taste and texture across batches.
Typically large quantities of milk, from different farms, with different fat content are mixed at high velocity and subsequently forced through small holes at extreme pressure. This causes the fat molecules to fracture into smaller, more uniform sizes that resist rising and separation. This is of commercial value to the dairy industry.
Some research concludes that these smaller molecules bypass digestion and can cause cancers and heart disease.
When milk is pasteurised it is subjected to heat that kills not only unwanted microorganisms but most of the beneficial enzymes, such as Amylase, Lipase, Catalase, Lactase, Lactoperoxidase and Phosphatase too. Simultaneously, certain proteins, for instance Lactoferrin, are denatured. Pasteurisation also destroys Vitamin D.
Enzymes assist with proper digestion, enable the absorption of nutrients, support the body’s immune system and help fight inflammation.
Unpasteurised milk contains more protein, calcium, vitamin D and live enzymes than regular milk, clearly making it a healthier and more nutritious option.