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Showing 1 to 4 of 4 for “"Milk--Research"”.
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Studies on the specific distribution of dieldrin in milk fractions
Thesis (Ph. D.)--Michigan State University. Dept. of Food Science, 1970
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Composition and Flavor of Milk and Cheddar Cheese from Cows Fed Unsaturated Dietary Fat
… that increased in per capita sales in 1990 (Milk Industry Foundation, 1991). In the past decade, cheese sales increased by 25.8% (Milk Industry Foundation, 1991). In 1980, 23.5% of the United States milk supply was utilized by the cheese industry, that has increased to 31.9% of the total …
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The Manufacture of Cheddar Cheese Using Vacuum Concentrated Milks
… rapidly in the past decade. From 1971 to 1981, milk fat utilization for cheese manufacture increased from 17.7 to 27.6% of the total US milk fat supply, accompanied by a 49% increase in sales of cheese per capita (34). Offsetting substantial increases in sales and prices for cheeses, there have …
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Goat and cow casein derived ingredients and their interactions with iron : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology, Massey University, Palmerston North, New Zealand
… when fortified with iron. Iron fortified skim milk was characterised by analysing the mass balance of micellar/non micellar fractions, chemical changes, micellar size changes and internal structure. Two treatments were examined to determine where in the processing line the addition of iron …