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Ingredient

Whole Milk

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What is it?

When it comes out of the cow, milk contains about 3-1/2 percent fat. Whole milk, unlike low-fat or nonfat milk, hasn’t had any of this fat removed. Most commercial milk, whole or otherwise, is pasteurized (heated and quickly cooled) to kill bacteria and homogenized (had the milk fat globules broken into uniform size and evenly distributed throughout) to keep the milk smooth and emulsified.

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