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It is milk where the milk fats are not evenly distributed throughout the milk. (For example non-homogenized full fat milk sometimes has a layer of fat which collects at the top of the bottle). Homogenizing milk is an additional bit of processing that some milks go through, to make the fat particles even throughout the milk - it can be useful in baking but otherwise doesn't serve much use (aside from possibly improving texture).

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14y ago

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