Glossary of Milk, Cheese and Dairy Terms
- Homogenized: A process that mixes the milk to reduce the fat
globules in size, so they no longer separate and float to the
top. The process prevents the cream from separating out and
gives the milk a more uniform colour. Fat floats on top of milk
that has not been homogenized.
- Pasteurised milk has been heat-treated to kill bugs and
prevent spoilage. It's particularly important that milk produced
on an industrial scale is pasteurised. Collecting and pooling
milk from many different farms increases the risk that a given
batch will be contaminated, and the plumbing and machinery
needed for the various stages of processing also increase
opportunities for contamination.
Long-life milk has been
pasteurised using the ultra-high temperature (UHT) method. If
packaged under strictly sterile conditions, it can be stored for
months without refrigeration.
Organic milk comes from
organically farmed animals fed a variety of foods natural to
their diet, and allowed free movement and natural light and
ventilation while inside.
Biodynamic: You'll see this on the
label of milks sourced from farms that use the biodynamic
farming method. Biodynamic farming shares principles with
organic farming (such as requiring that any fertilisers used are
based on biodegradable material of microbial, plant or animal
origin produced from organic practices) but has additional
requirements for enhancing the soil's structure and nutrient