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Definition: Homogenization breaks down and blends fat globules in milk. If milk is not homogenized the fat globules are large enough to separate from the milk. An example of this is cream separating and rising to the top of a container. Some cheesemakers employ homogenization. Other cheesemakers think the large globules of fat should not be blended in with the milk because it results in cheese with a creamier texture.

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