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Posted 20 hours ago

Graham's Gold Smooth, 1L

£9.9£99Clearance
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About this deal

Through the process of homogenisation, the milk fat globules that make up the cream are broken down into a smaller and more uniform size, preventing them from rising to the top again. Instead, they remain within the body of the milk. Sometimes we get so excited about developing and producing the very best dairy products for you and your family to enjoy that we forget to stop and explain what they all are! A few of you have been in touch to ask us what the difference is between homogenised milk and non-homogenised milk – so we thought we’d take the opportunity to put together this blog post to explain. Is homogenisation the same as pasteurisation? No. Pasteurisation is the process that both homogenised and non-homogenised milk goes through initially to make sure that it’s safe to drink. It was invented in the 19th century by the French scientist Louis Pasteur and involves heating liquids like milk enough to kill most of the bacteria that can lead to products going sour. What is homogenisation? It’s a milk unlike any other! OK, rather a dramatic statement but we think it’s the absolute truth. Our Gold Top milk is really something special when it comes to the dairy aisle of your average supermarket. We absolutely love pouring it over cereal or using it in porridge, or using it to bake our favourite recipes – and we know our customers love it too. Its creamy texture and deliciously indulgent flavour is absolutely second to none in our book, but what is it that gives each bottle these sought-after qualities? Let’s start at the start. What is Gold Top milk? We have another French inventor to thank for the process of homogenisation. Auguste Galin patented a machine to carry out the task in 1899.

We all remember that from when we were wee, don’t we? The excitement of your mum maybe draining it off for you to taste or to add to a cup of tea or a hot chocolate. Well, when milk has the cream floating at the top, that means it’s non-homogenised milk. Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. So what makes it so creamy? Well, it’s just ‘different’. For one thing it’s 18% higher in protein and 20% higher in calcium than ‘standard’ milk. Oh and it’s also rich in essential vitamins and minerals such as zinc, iodine and vitamins A, B, D and E. But that silky smooth creamy texture is really down to the fat content. Yes, it does contain a higher level of fat (5%) than most other milks, however when you consider single cream has a fat content of about 18% it pales (pails?) in comparison. Recipes It can be fun to see the cream floating at the top of the milk but sometimes you might prefer if that creamy goodness is mixed all the way through the milk. Of course, you could just give the bottle a bit of a shake, but that’s not the best way to ensure it’s mixed throughout… and you also don’t want to end up making butter! (Well, not when you can save yourself the hassle by buying our delicious range of butters…) So homogenised milk is when the cream is mixed throughout the milk? That’s right. When you buy homogenised milk, the cream is mixed into the rest of the milk in a uniform way, giving all of the milk an extra creamy taste. That makes it perfect for when you want a creamier tasting milk. And perfect for stopping any arguments between rival siblings over who gets the cream! How does homogenisation work? What stops the cream rising?There are two stages involved in homogenising milk. In the first, milk is pushed through tapered tubes. The flow of the milk through the tubes stays the same but the diameter of the tube narrows. This means that the pressure on the milk increases, until it reaches a point at which the fat globules in the milk break as a result.

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