Verification of an established place of business in Indiana is required. An âestablished place of businessâ is a physical structure owned, leased, or rented by the registrant.
Nonhomogenized milk does not go through the process described above. Therefore, it is not consistently white in color and, because of a layer of cream, does not have smooth texture. Nonhomogenized milk is closer in substance and in physical characteristics to the milk that comes directly from cows and other animals.
On a health note, I strongly believe that cultured (hence unpasteurized) dairy products encourage good intestinal flora and are healthier then pasteurized products and homogenized/pasteurized milk. That is why I make cultured dairy products at home. (as a foot note: Milk for cheese making is pasteurized differently (low temp, long time) then other liquid milk (high temp short time) and never homogenized. It is difficult (not impossible) to make cheese with homogenized/pasteurized supermarket milk.