Table & Kin
Table & Kin
Homogenisation A process by which the fat globules from milk are broken down into a smaller and more uniform size preventing them from rising to the top. Research has shown that changes to fat molecules in the milk can cause allergic reactions and make milk less digestible.
Separation The process where milk is separated into its cream component and liquid component.
Standardisation The process where the cream and liquid component are re-blended to make milk that contains the exact amount (‘standard’) of fat required depending on whether it is whole, semi-skimmed, or skimmed. Low fat milk options tend to have less Vitamin A and Vitamin E.
Homogenisation A process by which the fat globules from milk are broken down into a smaller and more uniform size preventing them from rising to the top. Research has shown that changes to fat molecules in the milk can cause allergic reactions and make milk less digestible.
Separation The process where milk is separated into its cream component and liquid component.
Standardisation The process where the cream and liquid component are re-blended to make milk that contains the exact amount (‘standard’) of fat required depending on whether it is whole, semi-skimmed, or skimmed. Low fat milk options tend to have less Vitamin A and Vitamin E.