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kills bacteria

discovered by Louis pasteur, hence pasturization

(Actually, no. Pasteurisation is what kills germs. Homogenisation has nothing whatsoever to do with germs and everything to do with 'shelf life' because it breaks down the fat in the milk into tiny globules which cannot form again so you don't get any cream at the top of the milk. It damages the structure of the milk and enables the fat in the milk to go into the bloodstream unchanged. As usual the consumer has little choice but to pay top price for second-rate food. As you might guess, I hate homogenised milk and am trying to find a supplier of Pasteurised, non-homogenised milk. - added by Marie Cadavieco)

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12y ago

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