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regards to color, consistency, creaming stability, and creaminess. During homogenization, larger fat globules within the cream are broken down into smaller sized globules to allow an even suspension within the system. At this point in the processing, the milk fat globules and the casein proteins do not interact with each other. The formation of the small globules (below 2 microns in size) increases the product's viscosity. There is also a reduction in the separation of whey,

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