Last updated 17/01/2024
hom*ogenisation refers to a process where fat globules in milk are passed through a high-pressure machine to break them up into smaller droplets. This results in a more uniform milk product, with a more consistent and full-bodied flavour and colour. Unlike pasteurisation, which is required by Australian law to make sure any unwanted bacteria in milk are killed off, hom*ogenisation is optional in the milk making process.
If you buy non-hom*ogenised milk, the fat portion or cream of the milk may separate from the liquid component and may result in lumps when the milk hasn’t actually curdled.
