Sue, this is true, but that's the problem with homogenization... the changed
fat globules somehow include more casein and whey proteins, increasing
allergic reactions to processed milk.
See "Milk Homogenization and Heart Disease":
http://www.realmilk.com/homogenization.html
Jenny
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I found out recently that to homogenize milk means simply passing it through
a narrow appeture. This makes the globules of cream smaller so they don't
tend to separate from the milk.
Sue.
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