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Production And Quality Improvement Of Camel Milk Soft Unripened Cheese

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Improving the Safety and Quality of Milk

on milk production and processing. Volume 2 covers the sensory and nutritional quality of cow's milk and addresses quality improvement of a;

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Fundamentals of Cheese Science

other texts and review articles. This broadly based resource is written for personnel involved in various production and quality control;

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Chemical Profiles of Industrial Cow s Milk Curds

This Brief explores the chemistry and production technology of a cheese precursor: the cow's milk curd. It explains how different;

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Technology Of Cheesemaking

manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout;

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Improving the Safety and Quality of Milk

on milk production and processing. Volume 2 covers the sensory and nutritional quality of cow's milk and addresses quality improvement of a;

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Evaluation of Cheddar and Cottage Cheese Production from Doe and Ewe

The study was aimed to produce cheddar and cottage cheese from doe and ewe milk. The sources of milk were from Arsi Negele and Kofele areas;

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Cheese

, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related;

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Cheese Problems Solved

production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to;

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Dairy Processing and Quality Assurance

Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy;

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Agents of Change

The enzymology of milk and other products is of enormous significance for the production and quality of almost every dairy product. Milk;

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Dairy Product Technology Recent Advances

This book is mainly focused on effect of production and processing on microbiological quality of milk, bioactive fermented dairy products;

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The Cheeses of Italy: Science and Technology

the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also included, covering the main;

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Raw Milk

In this book, the authors gather topical research in the study of the production, consumption and health effects of raw milk. Topics;

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Cheese: Chemistry, Physics and Microbiology

is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very;

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Cheese Essentials

cheese fundamentals: the different kinds of milk used, information on rinds and mould, and tips on cooking with cheese. The heart of the book;

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Dairy Processing

This book outlines traditional methods of processing milk to produce cheese, butter, yoghurt and other milk products, and discusses how;

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Milk Craze

tea with condensed milk, the rocketing milk consumption and production in China are of increasing global food safety, health, and;

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Milk Craze

tea with condensed milk, the rocketing milk consumption and production in China are of increasing global food safety, health, and;

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Achieving Sustainable Production of Milk

review all fields of milk production, beginning with milk composition, genetics and breeding, safety and milk quality, sustainability of milk;

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Spot Cheese Market & Potential Manipulation

in the United States, producer milk prices, and milk futures contracts. The spot cheese market, formerly the National Cheese Exchange (NCE;

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Raw Milk

Raw Milk: Balance Between Hazards and Benefits provides an in-depth nutritional and safety analysis of raw milk. This high-quality;

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Handbook of Milk of NonBovine Mammals

and the low consumption of meat, the milks of non-bovine species such as goat, buffalo, sheep, horse, camel, Zebu, Yak, mare and reindeer are;

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Dairy Science and Technology

transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The;

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Science Of Cheese

from the very beginning, some 8000 years ago in the Fertile Crescent, and shows us the accidental discovery of cheese when milk separated into;

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Milk Production

on the biological components and nutritional quality of milk.;

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Milk Production

particular focus on the biological components and nutritional quality of milk.;

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