First, let’s start with “What is Homogenization?” Defined: A). To reduce to particles and disperse throughout a fluid. B).To make uniform in consistency, especially to render (milk) uniform in consistency by emulsifying the fat content (www.thefreedictionary.com/homogenized). Basically, its makes your milk smooth– otherwise the fat would be dispersed, and you would be pouring out a few clumps. Sounds good, right?–not so fast……
Research has proposed. When the milk IS homogenized, substances such as hormones from the cow (and any the cow was injected with) are able to survive the digestive tract and be absorbed into your bloodstream. How? The small, broken down fat molecules can now “encapsulate” these hormones and any other possibly problematic proteins, so they can safely survive the digestive enzymes.
Another concern is the enzyme XO (xanthine oxidase). This XO is normally attached to the fat membranes and in a large NON-homogenized state is not easily absorbed into your body. However, when with homogenization, its can now be passed into the bloodstream. Possible problem with XO: hardening of arteries and inflamation. All contributing to heart disease. (view source)
What are the health benefits of homogenization? For some people, its makes the milk more digestively tolerable.
Without getting into the raw vs. pasteurized debate, what type of milk can you buy? The best choice is non-homogenized grass-fed, organic, whole milk. You choose whether you want it raw or pasteurized. Please read the post on A1 vs A2 milk.