noun
non-homogenized milk; unhomogenized milk
Technical term used in dairy product labeling and food science. Refers to milk that has not undergone homogenization, meaning the cream may separate. Often contrasted with 成分調整牛乳 (component-adjusted milk).
See also: 成分調整牛乳
成分無調整牛乳は、脂肪分が分離しやすい。
Non-homogenized milk tends to separate easily.
この製品は成分無調整牛乳を使用しています。
This product uses non-homogenized milk.
Component-adjusted milk, where ingredients like fat or non-fat solids have been standardized. 成分無調整牛乳 is the opposite: milk with no such adjustments.
Compound of 成分 (ingredient, component), 無 (without), 調整 (adjustment), and 牛乳 (cow's milk). A modern technical term formed from these elements.