Raw milk, because it comes from the cow, is an emulsion- a combination of milk-fat globules, varied solids and liquid. Over time, the fats globules separate out and rise to the floor as a layer of cream, leaving what is actually skim milk, down beneath.
Within the years earlier than as we speak's processed dairy merchandise, some individuals discovered this to be an inconvenience as a result of it meant the milk needed to be agitated typically to maintain all of the cream blended in.
Others used the separation as a manner of telling whether or not they had been getting a good quantity of fat within the milk. Apparently, some unscrupulous dairymen would skim off some of the fats to make higher profit margins ice cream or butter, leaving the milk drinker short a couple of percent.
Enter inventor Auguste Gaulin, a Frenchman who, like Pasteur before him, had a hand in additional altering the bodily and chemical properties of milk. Gaulin's sensible invention, an emulsifying or 'homogenizing' machine, patented in 1899, broke milk's fatty globules right into a smaller, more uniform measurement that resisted separation and rising. Since then, over 100 patents have been granted to different devices aiming for smaller and smaller particle dimensions while utilizing much less power.
Despite the profitable equipment, however, shoppers weren't easily satisfied that homogenization was such a good suggestion. By some accounts, homogenized milk wasn't bought efficiently until about 1919 when the folks of Torrington, Connecticut purchased sufficient of it to get observed. Many skeptics held out for years longer, though, prompting one Michigan dairy to drag out all of the stops to persuade milk drinkers of homogenized milk's simpler digestibility.
To learn more about homogenized milk and other parts of the food and beverage industry, check out the Harvill Industries blog, where you'll learn more about the inner workings of the food and beverage industry.