The cream at the top of our milk consists of a cluster of fat globules. These globules are surrounded by a membrane called MFGM (milk fat globule membrane). This membrane is made up of over 100 different nutritional proteins, including Lactoferrin, which is referred to as “white gold”, because of its natural immune enhancing qualities. This membrane is intended to transfer these nutrients to its recipient. The homogenization process breaks down this membrane to give milk its uniform appearance (and shelf appeal). However, when the membrane is broken down, it loses many of its nutritional qualities. The homogenization process is done for only one reason, so the milk has a uniform fluid look on store shelves. Without homogenization you get more nutrition from your milk!