Two people discuss how pasteurization and homogenization change milk's fat and protein. Modern processing methods strip away nutrients and alter the structure of what you're actually drinking.
Pasteurization. Right. So what happens?
Pasteurization is a problem, except you were going to cook it in cheesecake anyway. Like, cooked milk wasn't the problem for so long. So pasteurization is part of it. It's homogenization that's the real devil. And this is when they take high, high pressure and they force the milk through a screen which breaks up the droplets of fat until they're so tiny they just enter your cells. Normal milk is globs of fat that you digest, so it makes it so you can't use the fat and it makes it so the proteins are damaged and they're the wrong kinds of protein anyway.
And it's so annoying that the homogenization is only being done so that it looks good and it's consistent in the packaging, which is just a cosmetic issue in a way.
Yeah. It's of limited value, right?
Yeah.
So cream on top, milk good to go.
