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The effects of fortifying milk with low heat NDM on the composition, proteolysis, and functional properties of Mozzarella cheese during 50 d of storage at 4°C were determined. Three vats (180 kg of mi...
Studies on the stabilization of acidic milk drinks with pectin require the availability of well-defined preparations of acidic milk drink, but traditional acidic milk drinks suffer from problems of re...
Previous work demonstrated that an effective fat substitute for fat-free milk should make the color of the milk whiter, less green, and less blue. This change corresponds to the L, a, and b values of ...

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