Straus Family Creamery Cream-Top, Organic Milk is non-homogenized.
A cow gives whole milk that has two components, nonfat milk and cream. Left to settle, the cream will naturally rise to the top. Homogenization, a process introduced in 1932, breaks apart fat molecules under high pressure, leaving the fat suspended and evenly dispersed throughout the milk.
At Straus Family Creamery, we do not homogenize our milk, to leave the milk as close as possible to its natural state. This allows the cream to naturally rise to the top. Homogenization does not contribute any nutritional benefit, but is a convenience for consumers, since homogenized milk does not have to be repeatedly shaken or stirred.