I just bought some of this "Kalona" whole milk, which is basically lightly pasteurzied, and unhomogenzied. It's cream top milk, but after shaking it VERY well, there are still decent sized chunks in the milk which are like the consistency of butter. The milk tastes and smells fine so it hasn't gone rancid. It's pretty hard to drink though, just based on consistency. Is this typical with unhomogenized milk? Anyone find a way to break up these chunks?