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milk that has not been homogenised, and has not had any of its fat removed, and so has a fat content of 3.5%, which is higher than other types of milk. See homogenisation.
« Back to Glossary Indexmilk that has not been homogenised, and has not had any of its fat removed, and so has a fat content of 3.5%, which is higher than other types of milk. See homogenisation.
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