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Source
Animal-derived
Allergen
No
Role in food
Manufacturers may use non-homogenized milk for its richer texture and flavor, and to allow …
What it is
Non-homogenized milk is milk that has not been processed to break down fat globules. This means the cream will naturally separate and rise to the top. It is typically Grade A pasteurized, meaning it has been heated to kill harmful bacteria.
Why it's used
Manufacturers may use non-homogenized milk for its richer texture and flavor, and to allow for natural cream separation. It is often found in dairy products like yogurt, cheese, and ice cream, as well as in some baked goods and deli salads where a distinct dairy flavor is desired.
Health notes
Non-homogenized milk is generally recognized as safe by the FDA when pasteurized. It is a natural source of protein, calcium, and vitamin D. International bodies like JECFA have evaluated milk and dairy products. Evidence does not suggest adverse health effects from consuming pasteurized, non-homogenized milk at typical dietary levels.
Allergen info
Milk is one of the nine major allergens identified by the FDA. Consumers with a milk allergy should avoid this ingredient.
Products containing Non-homogenized Grade A Pasteurized Milk
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.