Nonhomogenized

Nonhomogenized is an adjective describing a substance that has not undergone homogenization, a mechanical process that reduces particle size and distributes constituents uniformly within a mixture. When applied to liquids containing immiscible or partially immiscible components, nonhomogenized formulations retain their natural heterogeneity, with larger droplets or fat globules remaining distinct.

In dairy products, nonhomogenized milk refers to milk that has not undergone homogenization. In such milk, fat globules are relatively large and tend to cream, rising to the surface or forming a layer of cream if the milk is left undisturbed. Consequently, nonhomogenized milk may separate into a liquid skim and a cream layer over time, especially when cooled. Some producers label products as not homogenized to emphasize traditional or artisanal qualities, or to indicate that the product has not been artificially emulsified.

Outside dairy, nonhomogenized may describe emulsions or suspensions that have not been mixed to a uniform particle size distribution or composition. In practice, the term is most commonly used in the dairy industry.

Handling and use: Nonhomogenized milk can be stored refrigerated; if uniform consistency is desired, shaking or pouring with agitation can re-disperse fat. If separation is not desired, homogenized milk is preferred. In recipes, nonhomogenized milk may impart distinct mouthfeel or flavor due to intact fat structures.