How does homogenization affect milk?

Homogenization affects milk by altering the fat structure to prevent separation. The process involves forcing milk through small holes to break up fat molecules, which are then suspended evenly throughout the liquid. This prevents the natural separation of cream from milk.

According to the Mind Pump Podcast, homogenization may degrade the quality of milk. For example, Stephen Cabral explains that the process of homogenizing milk can make it harder to digest and less healthy than non-homogenized, raw milk. The homogenization process disrupts the natural structure of the fat molecules, which could impact the body's ability to process and absorb nutrients effectively 1 .

Additionally, Adam Schafer notes that homogenization, along with pasteurization, can lead to a significant reduction in the nutritional value of milk. This includes losses of key vitamins such as A, D, E, C, and B12, and the destruction of beneficial enzymes, antibodies, and hormones. Furthermore, homogenization might increase the potential for oxidation 2 .