Those of a certain age may remember taking the rich, almost butter-colored cream off the top of a bottle of milk — a real bottle, made of glass — and having to shake that bottle to redistribute the remainder.
That was in the days when local dairies provided truly farm-fresh milk to their communities, before factory dairies and homogenization took over.
Over the past half-century, however, factory dairies began to push local operations aside. And the development of homogenization, a process that changes the molecular structure of the fat so that it remains evenly suspended in the milk, made cream that actually rose to the top little more than a euphemism that few people really understood.
Jimmy and Ginny Franks, owners of Southern Swiss Dairy in Waynesboro, are working to change our perceptions and up the quality of the dairy products we consume.
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