137
Changing consumer habits could spell the end of bagged milk
(ottawa.ctvnews.ca)
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this post was submitted on 12 Mar 2024
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Do you have a source for the fat molecules bit? That is a wild assertion, crazy if true. But I'm pretty sure fat doesn't work like that.
I was thinking the same thing. Fat isn't water (read:blood) soluble, and I have a hard time imagining any significant amount emulsing into your blood stream
Indeed. It is worth noting that fat globules in dairy aren't JUST lipid. They are really a mixture of lipids, glycolipids, proteins, and other stuff. The glycolipids and proteins have polar and non-polar parts and organize into a membrane around the non-polar (hydrophobic) lipid fraction, keeping it from precipitating out of solution. Effectively, milk fat globules come with their own emulsifiers.
Have been looking for a reputable source on that - busy on work projects. Might be something that has been shown to be bunk at this point. I did, however, find a few recent interesting papers characterizing the physical structural changes that occur with homogenization. IIRC, the average globule size gets reduced to ~1μm in diameter.
Okay so it's false information, that's what you're saying.
I would say that it's currently unverified and potentially bunk. Have updated the comment to note this and will do so again if I'm not able to find supporting (non-opinion) academic papers. Thank you for asking for evidence and making me reexamine something that I "know".