Creamline Milk is one of the most natural forms of milk that you can safely consume. Our tasty milks are pasteurized, just like most milk found on store shelves, but they’re not homogenized. That’s a pretty big difference, and it’s what gives our Creamline Milk its thick, delicious texture and full, rich flavor. Homogenization is, put briefly, the process after pasteurization where the milk is mixed and the cream line (or fat content) is permanently mixed into the body of the milk. Homogenization uses very high pressure to break down the fat molecules in milk into very small particles so that they can dissolve into the rest of the milk.
Many health benefits arise from the consumption of non-homogenized milks. Most importantly many believe that milk loses its flavor during the process. Both of these ideas are central to everything that we make at Stoltzfus Family dairy—healthy dairy products and the best, richest flavor!
Studies have shown that during the homogenization process, when fat molecules are forcefully broken down, the enzyme Xanthine Oxidase is released.* When this enzyme is allowed to enter the bloodstream it is possible that it will create scarring damage to the arteries and heart. The body naturally tries to protect the scarred areas of the circulatory system with cholesterol buildup. This can cause Arteriosclerosis. When un-homogenized or cream line milk is consumed, Xanthine Oxidase is normally excreted from the body without as much absorption.
Our milk is made through traditional practices, with a minimal amount of processing. This results in a healthier non-homogenized milk, retaining the proverbial “cream line” that we all love so much. Non-homogenized milk can aid the body in better digestion and will help you in better utilizing the proteins found in milk. The only thing that you have to make sure to do to activate the taste, flavor, and texture of Creamline Milk is that you’ve got to give it a shake before popping to cap off and downing one of our many flavors of delicious, nutritious milks!