Creamline Milk is one of the most natural forms of milk. It is pasteurized, just like most milk found on store shelves, but the biggest difference is that the milk is not homogenized. Homogenization is, 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. It is believe that many of the health benefits of milk are lost during this process. Most importantly many believe that milk loses its flavor during this process.
Studies have shown that during the homogenization process, when fat molecules are forcefully broken an enzyme Xanthine Oxidase is released. When this enzyme is allowed to enter the bloodstream it is capable of creating scar damage to the arteries and heart. The body naturally tries to protect the scarred areas with cholesterol. 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 practice with a minimal amount of processing. Resulting in a healthier non-homogenized milk, retaining the proverbial “cream line”. Non-homogenized milk can aid the body in better digestion, and properly utilize the proteins found in milk. There is only one con of non-homogenized creamline milk, which is the need to give it a slight shake before enjoying a healthier, tastier product.
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