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Processing the milk mainly involves two steps: Skimming and Homogenising. Milk is skimmed when it is high in fat. Since fat contributes to a yellow tinge, removing the fat may leave the milk pale or white. Once the milk is skimmed, it is homogenized. This process pressurizes the milk and lets it pass through a very fine screen, forcing any large fat particles to break apart into smaller, more evenly sized particles. This prevents the milk from separating and forming a yellow layer on the top, making it evenly white throughout.
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