text:  And that kind of levels out some of those differences that you might see on a flavor perspective because all of that milk is going in the same tank. And again, I'll go back to this idea that you can get a pasteurized product that is a safe product from a single farm on farms that do that or for small processors. You can also get milk that's not been homogenized, which is when we sort of break up the fat so that it doesn't rise to the top. Some people like that.