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Abstract

Processing of milk can take many forms. Milk may be consumed as it comes from the cow—raw, heat-treated to kill pathogens and to extend its storage life, frozen, concentrated, with the fat or protein levels modified, with the lactose hydrolysed, homogenised, with cholesterol removed, cultured or with calcium levels enriched. The particular processing used is aimed to produce a modified product in order to meet particular customer demands or a particular niche market.

Keywords

Milk Quality Process Milk Heating Milk International Dairy Federation Denature Whey Protein 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References and further reading

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Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • F. Harding

There are no affiliations available

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