If you’re looking to get back to basics with your food choices, we’re leading the way with our Unhomogenised Whole Milk. Richly textured, creamy and minimally processed, it’s milk very close to its natural state, just one step away from raw milk and much nearer to how it comes from the cow.

Produced using milk from free-range West Country farms within 90 miles of our Somerset creamery and bottled in traditional glass, it’s a great option for anyone who wants something more natural and less processed than typical supermarket milk. Available in Tesco, Waitrose and Ocado, it’s quietly growing in popularity, as more people look to dial back processing in their diets.

But what does unhomogenised mean and is it worth the switch? With so many options lining the supermarket dairy aisle, choosing the right milk can feel surprisingly complicated, especially for busy shoppers short on time.

We asked independent Clinical Nutritionist Eva Humphries MSc, DipION, mBANT, CNHC for the scoop on unhomogenised milk:

What is homogenisation?
Homogenisation is a mechanical process where milk is forced through tiny nozzles at high pressure to break fat globules into very small, uniform particles. This stops the cream from rising and gives supermarket milk that consistent, smooth texture.

What is unhomogenised whole milk?
Unhomogenised milk has not been mechanically altered. The fat globules remain their natural size, so the cream rises to the top, a sign the milk is closer to its original state.

Why do many people prefer unhomogenised whole milk? What are the benefits?
The taste and texture of unhomogenised milk can be a real advantage. Despite having the same nutritional value as homogenised milk, the larger fat droplets in unhomogenised milk create a luxurious texture. There isn’t any more fat present, we just perceive it to be creamier. Then there is that wonderful, sweet layer of cream that rises to the top. Pure nostalgia.

Lastly, based on the available evidence, unhomogenised milk can be perceived to be more filling. The larger fat droplets may slow the rate of digestion, which in turn can support satiety.

This is a real positive, especially since feeling full and satisfied from food is linked with a healthier body weight.

How does unhomogenised whole milk compare to other milk on the supermarket shelf?
There are four broad categories of dairy milk available to consumers: raw, unhomogenised, homogenised and lower fat options.

Raw milk is fully unprocessed; however, under existing regulations, it can only be sold at farm gates. This leaves unhomogenised whole milk as the least processed milk found in supermarkets.

Here is an overview of the different types of milk available from supermarket shelves:
• Unhomogenised whole milk – heat-treated (pasteurised) to kill pathogens. Unhomogenised to leave the natural fat in its natural state.
• Homogenised whole milk – pasteurised to kill pathogens and homogenised to break down and disperse the fat globules.
• Semi-skimmed milk – pasteurised, homogenised and some of the fat has been removed
• Skimmed milk – pasteurised, homogenised and most of the fat has been removed

What are the advantages of whole milk?
Succinctly, whole milk contains the most nutrients from the full milk range. The fat within whole milk holds on to fat-soluble vitamins such as vitamin A, D, E and K and contains other nutrients such as choline.

These essential nutrients are usually greatly reduced when the fat is removed during the skimming process.

Furthermore, whole milk is better at supporting satiety than reduced-fat versions. The extra fat may be helpful to keep blood sugar balanced, keeping us fuller for longer and reducing overeating.

Find out more here.