Homogenised Milk

Homogenised milk is produced by mechanically forcing milk through small holes at high velocity. This breaks down the milk-fat globules into much smaller ones so that they become evenly suspended throughout the milk, instead of being allowed to float to the top to form a cream layer. Homogenised milk is whiter, thicker and more opaque than un-homogenised milk.

Semi-skimmed and whole milk available in supermarkets tend to be homogenised. Bottled homogenised whole milk comes with a red foil cap, whilst the un-homogenised variety has a silver foil cap.

Uses

Homogenized milk may be used in drinks or in cooking. As it freezes well, it is particularly good for making ice creams. However, sauces made with this type of milk generally take longer to cook than un-homogenised milk as the heat takes longer to penetrate.

Storage

Homogenised milk should be kept in the fridge and used within three days of opening.