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1995
Milk and milk products cover a very wide range of raw materials and manufactured products. No attempt is made in this chapter to deal with all of them. Rather, the properties and processing of fluid milk and some of the more common products manufactured from it, such as specialty milks, ice cream, and cheese, are discussed.
Norman N. Potter, Joseph H. Hotchkiss
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Milk and milk products cover a very wide range of raw materials and manufactured products. No attempt is made in this chapter to deal with all of them. Rather, the properties and processing of fluid milk and some of the more common products manufactured from it, such as specialty milks, ice cream, and cheese, are discussed.
Norman N. Potter, Joseph H. Hotchkiss
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1996
Milk has been an important traded commodity since historical times and hence may well have been one of the earliest commodities to be the subject of extension or adulteration. This has been recognised by enforcement authorities where legislation on milk has been in place for many years.
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Milk has been an important traded commodity since historical times and hence may well have been one of the earliest commodities to be the subject of extension or adulteration. This has been recognised by enforcement authorities where legislation on milk has been in place for many years.
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1973
Milk from the cow, after pasteurisation, is not satisfactory as an ingredient for the manufacture of sugar confectionery and chocolate, because of its high water content. This, lengthens processing time and the enhanced danger from inversion (see §2.9) outweighs the advantage gained from lower cost of the milk.
R. Lees, E. B. Jackson
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Milk from the cow, after pasteurisation, is not satisfactory as an ingredient for the manufacture of sugar confectionery and chocolate, because of its high water content. This, lengthens processing time and the enhanced danger from inversion (see §2.9) outweighs the advantage gained from lower cost of the milk.
R. Lees, E. B. Jackson
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Liquid Milk and Liquid Milk Products
1994After reading this chapter you should understand The difference between the various types of liquid milks The key roles of processing The basic technology of processing The major control points The nutritional effects of milk processing The nature of chemical changes associated with processing and subsequent storage ...
Alan H. Varnam, Jane P. Sutherland
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1989
Milk products are major ingredients in the chocolate and confectionery industry and uses are described in many parts of this book.
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Milk products are major ingredients in the chocolate and confectionery industry and uses are described in many parts of this book.
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Abstract Milk and milk amount are essential parts of the human diet, providing a rich source of the finest proteins, grease, vitamins, and minerals. These buttery products, which contain milk, dignitary, yogurt, and butter, play an important part in upholding good condition, supporting cartilage bulk, and advancing overall wellness.
Dr. Rehan Haider, Dr. Hina Abbas
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Dr. Rehan Haider, Dr. Hina Abbas
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LIQUID MILK PRODUCTS | Pasteurized Milk
2002Lisbeth Meunier-Goddik, S. Sandra
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