Milk that has been processed in such a manner that fats are combined with the body of the milk and the cream does not separate.
This pertains to whole milk that has undergone a process where the cream is prevented from separating and rising to the surface, instead remaining uniformly dispersed within the liquid.
Milk that has been processed to have extremely small fat globules and such thorough emulsification that the cream does not separate when the milk is left to stand.