time for raw milk

Homogenization or homogenisation is any of several processes used to make a chemical mixture the same throughout.

Pasteurization is a process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food.

via wikipedia

• Unpasteurized milk has the enzyme phosphataze that allows the body to absorb the calcium from the milk. This allows for the digestion of lactose.
• Milk before pasteurization is rich in colloidal minerals and enzymes, which are necessary for the absorption and utilization of sugars and fats in the milk.
• When milk is heated it becomes precipitated with minerals that cannot be absorbed, contributing to osteoporosis, as well as sugars that cannot be digested and fats that are toxic.
• Unpasteurized milk has a cortisone-like factor in the cream, which is heat sensitive. This aids in combating allergies.
• Unpasteurized milk has beneficial bacteria and lactic acids, which implant in the intestines and contribute to a balanced immune system

via www.greenpasturesdairy.com