Non-homogenized milk, also known as cream-top milk, is milk that has not undergone the homogenization process. Homogenization is a mechanical process that breaks up the fat globules in milk so that they stay evenly dispersed and suspended in the milk. Essentially, the milk is heated, agitated, and pushed through a membrane or screen at pressures of 4,000 pounds per square inch to break up the cream. In contrast, non-homogenized milk allows the heavier fat particles, or cream, to rise to the top and stay there.

The following are some reasons why people may choose non-homogenized milk:

• Taste: Some people prefer the taste of non-homogenized milk, which is creamier and richer than homogenized milk.

• Nutrition: Non-homogenized milk may contain more nutrients than homogenized milk, as the fat globules in non-homogenized milk are larger and may be more easily digested.

• Less processed: Non-homogenized milk is less processed than homogenized milk, which some people may prefer for health or environmental reasons.

Its important to note that non-homogenized milk can still be pasteurized, which is the process that removes bacteria. Homogenization is a completely separate process from milk pasteurization.