Utah Natural Meat & Milk - Why raw milk? Because it's not homogenized. Sally Fallon describes homogenization as “the process whereby the fat particles of cream are strained through tiny pores under
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Foods | Free Full-Text | Quality of Set Yogurts Made from Raw Milk and Processed Milk Supplemented with Enriched Milk Fat Globule Membrane in a Two-Stage Homogenization Process
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