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Milk is a nutrient-rich, white liquid
food produced by the mammary glands of mammals.It is the primary source of nutrition for infant mammals (including humans who are breastfed) before they are able to digest other types of
food. Early-lactation
milk contains colostrum, which carries the mother's antibodies to its young and can reduce the risk of many diseases.
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milk of each species of animal is a complete
food for its young. Moreover, one pint of cow’s
milk contributes about 90 percent of the calcium, 30 to 40 percent of …
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Academic writing and plagiarism Where to Learn More Books Giblin, James.
Milk: The Fight for Purity. Thomas Y. Crowell, 1986. Hui, Y.H., ed. Encyclopedia of
Food Science and Technology. John Wiley ...
Kefir or kephir (/ k ə ˈ f ɪər / kə-FEER), alternatively
milk kefir (to distinguish it from water
kefir) or búlgaros (in Latin America), is a fermented
milk drink made with a yeast/bacterial fermentation starter of
kefir grains, that originated in Russia in the vicinity of the Mount Elbrus. It is prepared by inoculating cow, goat, or sheep
milk with
kefir grains.
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Composition of soybean proteins is briefly described. Gels and gelling processes of soybean proteins and other functionalities such as colloidal properties and emulsifying properties are described. Modern
food industry operation entails sophisticated automation and control architecture. By applying the proven success of modern control
technology to most of its operations including
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Literature Related to Milk Processing. Boor, K. J. Origin of the 60-day Minimum Holding Period Requirement for United States Cheeses Made from Sub- or Unpasteurized
Milk. 2005.
Food Prot. Trends 25:767-770. Bryan, F. L. Epidemiology
of Milk-Borne Diseases. 1983. J.
Food Prot. 46:637-649. Chandan, R. Dairy-Based Ingredients. 1997.
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