What do ‘pasteurised’ and ‘homogenised’ mean?

Last updated 24/01/2025

The milk-making process includes two important steps: pasteurisation and homogenisation, both of which ensure milk is safe and consistent. 

Let’s start with pasteurisation. This process involves heating milk to 72°C for at least 15 seconds, then cooling it down immediately. This step kills harmful bacteria and microorganisms, extending the shelf life of the milk. 
Homogenisation is the process of putting milk under pressure through fine nozzles, which evenly disperses fat globules. This prevents the cream from separating and rising to the top, giving the milk a smooth, consistent texture and taste—no matter the season or breed of cow. 

In Australia, all milk sold must be pasteurised by law. However, some manufacturers produce unhomogenised milk, so it’s always worth checking the label before you buy to see how it has been processed and if there are any additional ingredients.