Homogenization makes milk harder to digest?

Soapy Sam said:
Now doorstep milk deliveries in Britain are pretty much a thing of the past, do blue tits suffer protein shortages in Winter? The little beggars often pecked holes in the foil tops on our milk bottles. I assumed this was to get at the cream, but maybe they just liked pecking the shiny tops?
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I vaguely recall reading something about bluetits suddenly learning to open foil bottletops, and the speed with which the practise spread being claimed as an example of morphic resonance. :)

We kept up doorstep deliveries until a few years ago. We'd quickly learned we had to protect our foil-topped bottles from bluetits so the milkman provided us with a plastic container which kept bottles covered and cool too. I miss the luxury of having the top of the bottle on cornflakes but sadly it spoiled much faster than supermarket milk, and we came to resent paying extra for milk we kept having to pour away.
 
We've just recently started getting doorstep delivery again, but sadly it comes in the tetrapack cartons so its not quite the same.
 
Homogenized milk tastes less than unhomogenized from my experiences.


But the worst milk in existence is high-pasteurized milk, the ones that last like a month. They taste like water mixed with cream or something, horrible.
 
leon_heller said:
I thought that most homogenized milk was also heat-treated.
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The heat treatment is generally pasteurisation. Most milk these days is homogenised and pasteurised.

Come to think of it, I haven't seen homogenized milk for years.
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If it doesn't have a visible yellow layer of cream on the top, it's either skimmed milk or it's homogenised.
 
Ocelot said:
I remember getting silver top from the milkman, pasteurised but not homogenized. Either shake it well before pouring or save the cream for special. Then you'd wash the bottles up and leave them on the doorstep. Ah good old days.
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To this day, even though i know it's homogenized, i still shake the milk before i open it. It seems automatic, i shake it for a couple of seconds then i realise what i'm doing and stop and feel like a fool.
 
The best milk I ever had was unpasteurized and unhomogenized milk from a farm I worked on with a small Jersey herd (12 cows) which only got pasture, a handfull of wheat bran and corn when they were milked and some lucerne and straw at night in the shed to eat.

The cream, yoghurt and ice cream we made from this milk still haunts me...

DELICIOUS :)
 
!Kaggen said:
The best milk I ever had was unpasteurized and unhomogenized milk from a farm I worked on with a small Jersey herd (12 cows) which only got pasture, a handfull of wheat bran and corn when they were milked and some lucerne and straw at night in the shed to eat.

The cream, yoghurt and ice cream we made from this milk still haunts me...

DELICIOUS :)
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Tuberculosis is too high a price to pay...
 
Yeah, and apples are meant for making more apple trees, not for teachers.

On the other hand, if cows milk was only good for baby cows, there would be a lot fewer cows in the world.
 
BenBurch said:
Tuberculosis is too high a price to pay...
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Tuberculosis is contagious not supernatural so it is bound by the laws of statistics.
A small herd that spends its time on pasture, that is tested regularly for TB and Brucellosis and that are kept away from other cattle that could be infected result in a very small risk factor.
But that is my educated choice and sure, others don't have enough info to make theirs an educated choice and should buy pasteurized milk.
In any case were I live in the Western Cape the risk of getting TB from those I work with are much more of a concern.
 
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