Leedham Farm

What is homogenisation?

This high-pressured mechanical process also extends the milk’s expiry date and prevents the fat in the milk from separating; cream naturally rises to the top or the milk.

For 1000s of years humans have been drinking milk and it’s only in the last 60 years it was decided that milk needed to be homogenised. Homogenisation is a process by which the fat globules from milk are broken down into a smaller and more uniformed size preventing them from rising to the top

Standardised milk is firstly separated then re-blended to create the precise amount of fat content needed for whole, semi-skimmed or skimmed milk.

Separated milk is the milk left over after the cream has been extracted using a centrifugal device

You say your milk is not homogenised or standardised what does this mean?

Research has shown that changes to mat molecules in the milk can cause allergic reactions and make milk less digestible.

Standardisation is a process where the cream and liquid component are re-blended to make milk that contains the exact amount (‘standard’) of fat required depending on whether it is whole, semi-skimmed, or skimmed. Low fat milk options tend to have less Vitamin A & E

What is pasteurised milk?

This is the process of heating milk up very quickly and then cooling it down again to kill any bacteria that might be present.