Homogenization doesn’t skim the fat. It breaks the fat globules up into very small particles that form a stable emulsion that doesn’t separate. All they do is pass it through a high pressure nozzle.
“whole milk” is often skimmed, or occasionally, added to to make it fit in a certain legally defined bandwidth of fat content. It’s not unmodified.
Also, homogenization absolutely changes the texture of the milk. That is in fact part of the point, making sure nobody gets the crappy milk. Some people prefer it, some don’t, it’s a personal taste thing.
Homogenization doesn’t skim the fat. It breaks the fat globules up into very small particles that form a stable emulsion that doesn’t separate. All they do is pass it through a high pressure nozzle.
True, but generally they ALSO skim the fat right before/during. You don’t have to though
Have you ever heard of “whole milk”?
“whole milk” is often skimmed, or occasionally, added to to make it fit in a certain legally defined bandwidth of fat content. It’s not unmodified.
Also, homogenization absolutely changes the texture of the milk. That is in fact part of the point, making sure nobody gets the crappy milk. Some people prefer it, some don’t, it’s a personal taste thing.
Whole milk doesn’t mean “all of the milk fat”. I believe it’s something like 3.25%.
Are you thinking of heavy cream?
That percentage value is the total fat content of the milk, not relative to unmodified milk. No cow puts out pure fat.
Fat content depends on the cow milked. Jersey cows can have up to 4% fat