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Possibilities in the technology of milk and milk products


Ernahrung 16(7-8): 392-396
Possibilities in the technology of milk and milk products
New technologies regarding cold pasteurization of milk, various methods for making cultured milks with new microorganisms, cheese technology (particularly of fresh cheeses), low-fat products utilizing milk protein and cholesterol-free products are briefly summarized.


Accession: 002461938



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