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Reply to "what is "creamline" milk?"
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[quote=Anonymous]Non-homogenized. I don't know why anyone would prefer it, although I would be happy to be educated. Maybe homogenization is supposed to break down some proteins...? Anyone? It's a pain in the ass, cause you shake it up, but inevitably you get some big cheesy bites of cream in it, and then you're basically left with skim milk.[/quote]
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