What is the cause of lumps in milk when milk is not curdled?
Lumps in milk that are not the result of curdling are likely to be the cream component of the milk which has not been mixed in through the process of homogenisation.
Last updated 17/01/2024
Homogenisation refers to a process where fat globules in milk are passed through a high-pressure machine to break them up into smaller droplets. This results in a more uniform milk product, with a more consistent and full-bodied flavour and colour. Unlike pasteurisation, which is required by Australian law to make sure any unwanted bacteria in milk are killed off, homogenisation is optional in the milk making process.
If you buy non-homogenised milk, the fat portion or cream of the milk may separate from the liquid component and may result in lumps when the milk hasn’t actually curdled.
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