Step-by-step explanation:
Smaller fat globules leading to less cream-line formation.Whiter and more appetizing colour.Reduced sensitivity to fat oxidation.More full-bodied flavour, and better mouthfeel.Better stability of cultured milk products.
disadvantage
Less diversity of ideas. ...Less ability to escape one's own culture if you don't like it.Blandness in uniformity. ...There may be some aspect of “specialisation” that comes out of having different cultures.
Hope this helps