Travis
Member
- Joined
- Jul 14, 2016
- Messages
- 3,189
Oh, so it's mostly homogenization you feel is problematic. Do you happen to know if most greek yogurt is normally homogenized?
I think it often is because unlike 'pasteurization,' the 'homogenization' appellation is not legally-required to be declared on the label. Homogenization appears to be commonly employed in cheesemaking for enhancing rheological properties, yet is never explicitly labeled. However: any unpasteurized milk could not have been homogenized due to the temperatures employed, and I do believe there are many yogurts made with raw milk. Raw milk cheeses are also commonly available.