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The document discusses homogenized milk, noting that it can be produced through various pasteurization methods like high temperature short time (HTST) processing where milk is heated to 72°C for 15 seconds to kill pathogens. Homogenized milk has advantages like a consistent quality and texture without cream separation, but the process reduces some vitamins and requires specialized equipment. Overall, homogenization produces milk that is safer, longer-lasting, and more consistent for consumers.

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vikasbnsl1

Language

EN