"Pete C." wrote:
>
> "Ranée at Arabian Knits" wrote:
> >
> > If we have to buy store
> > milk, we only buy Organic Valley milk, because although it is
> > pasteurized, their cattle is pastured and you can get unhomogenized milk
> > (why do they homogenize milk? So they can take more of the cream for
> > butter and still call their whole milk whole, even though it has about
> > half the cream of real whole milk. The discussion of what the chemical
> > process of breaking the fat globules down at that level does to people
> > is another objection we have).
>
> Wow, now you're really off base.
>
> First off, most consumers prefer low fat milk, so removing much of the
> cream isn't much of an issue.
>
> Second off, you really are off in left field claiming that
> homogenization is some chemical process when the truth is that it is an
> entirely mechanical process.

The original poster appears to be referring to certain
quack nutritional theories regarding homogenization
of milk.

http://www.ajcn.org/cgi/content/abstract/38/2/327