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It is classified as a colloidal dispersion. Where elements are suspended in another medium and are evenly dispersed through that medium. Homogenization of milk involves mixing milk and milk fat(cream) under high pressure to more evenly disperse milk fat through the milk. It is still a colloidal dispersion.

*Note: Addition of some chemicals, colloidal agents, can aid colloids in maintaining a dispersion. Other chemicals known as flocculants aid in the collection of colloidal material into polymer chains which clump together and precipitate out of the fluid.

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Ebba Hoeger

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2y ago

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