Non-homogenized Guernsey Cow Milk

Milk from Guernsey cows that has not undergone homogenization. Homogenization is a process that breaks down fat globules in milk to prevent cream from separating and rising to the top. Non-homogenized milk retains its natural fat structure, and cream will naturally separate and form a layer.

Manufacturers use non-homogenized milk for its rich flavor and creamy texture, which can enhance the taste and mouthfeel of dairy products. It is often found in yogurts, cheeses, and ice creams where a more traditional, full-bodied dairy profile is desired.

Non-homogenized milk is regulated as a raw or pasteurized milk product by state and federal agencies. The FDA considers pasteurized milk and cream to be GRAS (Generally Recognized As Safe). Some people prefer non-homogenized milk believing it is more digestible or nutritious, but scientific evidence to support these claims is limited. The primary nutritional components are the same as homogenized milk.