The term describes milk in its natural state, where the fat globules remain intact and distinct rather than being broken down and dispersed throughout the liquid. This characteristic leads to a separation of cream, forming a layer at the top of the milk upon standing. An example of this can be seen when fresh milk from a local farm is allowed to settle, resulting in a visible cream line.
The consumption of this type of milk is sometimes preferred due to perceived health benefits and a richer, more natural flavor profile. Historically, all milk was of this type before the advent of modern processing techniques. Some consumers value it for its traditional qualities and the absence of processing interventions. This alternative dairy product retains more of its natural structure.
