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I can't comment on what the US allows, but the normal process of standardising and homogenising doesn't involve any additives. The fats and a liquid known as pe
by sitharus 8y ago
I can't comment on what the US allows, but the normal process of standardising and homogenising doesn't involve any additives. The fats and a liquid known as permeate are separated from the milk via centrifuges and filters. Then the parts are tested and recombined to produce a given level of fat, protein and lactose. After this the milk is homogenised by forcing through a screen which breaks up the fats and then pasteurised. There's no need for additives in this process as milk is naturally an emulsion.
One reason for homogenisation is the pasteurisation process causes the fats to clump together and rise. This is exploited when making clotted cream.
Personally I buy non-homogenised milk as I prefer the taste, but that's just me,
- sologoub 8y agoGood call, I’ll edit to clarify that. In milk you still get natural separation: https://www.foodbusinessnews.net/articles/10654-stabilizer-options-for-dairy-formulations https://www.foodbusinessnews.net/articles/10654-stabilizer-o... It’s far more pronounced in milk products mixed with something else - chocolate milk, ice cream, etc.
- djrogers 8y agoYour edit does not clarify the fact that you are incorrect - what is sold as 'milk' in the US has no stabilizers or chemicals in it. Those are only present in milk-based products and milk-based drinks.
- deleted 8y ago[deleted]
- sitharus 8y agoThat’s correct for milk-based drinks, they often have a ‘stabiliser’ added to improve the texture - often xanthan or guar gums - to make them feel creamier and keep the additives in suspension. In ice cream other gums are used to trap air in the mix leading to a lighter creamier feeling product that uses less milk. However fresh pasteurised and UHT milks contain no additives.