unhomogenized

The lake is surrounded by distinctive Maya villages, some reachable only by boat and unhomogenized by mass tourism.

Dream Hideaways: The World's Top Microboutique Hotels Forbes Life Staff 2010

In addition to being unpasteurized it is also unhomogenized.

Develop lactose intolerance later in life? 2010

In addition to fruits and vegetables, my favorite farmers 'market also sells incredible local cheeses, unhomogenized milk that is night and day from grocery store milk, breads and pastries from local food artisans, and fresh pasta made from local, organic ingredients.

Dana Joy Altman: Real Food Rehab: The Best Tasting Food On Earth 2009

Very clever though about the unhomogenized whole milk and the possibility of making butter.

Desert Island Potato Salad Lindy 2006

The yogurt came in blue Chinese jars, and the unhomogenized milk came in bottles just like we used to have in the United States in the 1920s and 1930s.

Barbara Bush Barbara Bush 2005

The yogurt came in blue Chinese jars, and the unhomogenized milk came in bottles just like we used to have in the United States in the 1920s and 1930s.

Barbara Bush Barbara Bush 2005

Heat denatures these proteins and prevents the globule clustering, so that the fat globules in unhomogenized but pasteurized milk rise more slowly into a shallower, less distinct layer.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Left to right: Fat globules in homogenized milk (3.5% fat), and in unhomogenized light cream (20% fat), and in heavy cream (40% fat).

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Problems with Cream: Separation A common problem with unhomogenized cream is that it continues to separate in the carton: the fat globules slowly rise and concentrate further into a semisolid layer at the top.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Problems with Cream: Separation A common problem with unhomogenized cream is that it continues to separate in the carton: the fat globules slowly rise and concentrate further into a semisolid layer at the top.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004