Tip of the Week: Unpacking Myths About Common Ingredients – Milk

Exactly how many “hard truths” do we believe or have heard to be real about ingredients we use every day. Everyone has heard of the five second rule if food is dropped on the ground, but where did that originate? And, what is the GMP standard for food on the ground?

Our latest Tip of the Week series will cover industry myths we’ve collected. Some are half-truths, myths, or even complete fabrications. This week we’ll explore a common milk myth.

Myth #1: Always shake milk before using

False! Prior to milk being homogenized at the processing plants, it was recommended to shake the milk bottles prior to pouring to ensure the cream and skim had not separated. However, now that milk is homogenized after pasteurization, shaking is not needed, in fact, it can ruin the product.

The practice of shaking milk originated in the early 1900s. Milk is an emulsion, which is the suspension of droplets of one liquid in another. Therefore, in milk the fat globules are dispersed in water. Homogenization makes the fat globules smaller to create a more consistent liquid. 

Aeration of the milk can lead to earlier rancidity of the product, though it takes extended time and force. Due to the friction and the heat, the milk can start to curdle and go bad before the best by date. Consider this myth busted!




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