Insect prevention and control in plants processing dry milk /

Cover title.

Special milk program evaluation and national school lunch program survey /

"FNS-167."

Survey of milk and cream transportation in area supplying Columbus ...

Mode of access: Internet.

Antibiotic residues in milk, dairy products, and animal tissues : methods, reports, and protocols /

Mode of access: Internet.

Standard methods of milk analysis, bacteriological and chemical.

Bibliography at end of each chapter except three.

Grade "A" pasteurized milk ordinance; 1965 recommendations of the United States Public Health Service.

1953 ed., issued by Public Health Service, has title: Milk ordinance and code.

Standard method of milk analysis, bacteriological and chemical.

Bibliography: p. 24-25.

Food and nutrition investigations in New Jersey in 1895 and 1896.

Mode of access: Internet.

The Food and drug administration of the United States Department of agriculture.

"Enforcement of Food and Drugs Act, Tea Act, Import Milk Act, Insecticide Act, Caustic Poison Act, Naval Stores Act."

Free and reduced price meal and free milk policy handbook.

Includes parent letter and sample application in Spanish.

Free and reduced price meal and free milk policy handbook.

Includes parent letter and sample application in Spanish.

Comparison of texture of yogurt made from conventionally treated milk and UHT milk fortified with low-heat skim milk powder

The textures of yogurt made from ultra-high temperature (UHT) treated and conventionally treated milks at high total solids were investigated. The yogurt premixes, fortified with low-heat skim milk powder to 16%, 18%, and 20% total solids, were UHT processed at 143 degreesC for 6 s and heated at 85 degreesC for 30 min using the conventional method. The onset of gelation was delayed in the UHT-processed milk compared with conventionally heated milk. During fermentation, the viscosity of yogurt made, from UHT-treated milk at 20% total solids was close to that of yogurt made from conventionally treated milk with 16% total solids. However, after storage for greater than or equal to1 d, the yogurt made from UHT-treated milk had lower viscosity and gel strength than the yogurt made from conventionally treated milk. The solids level had no influence on yogurt culture growth.

Stickiness measurement techniques for food powders: a review

The importance of sticky behaviour of amorphous food powders has been recognized over many decades in the food industry due to its influence on process and handling abilities and quality of the powders. This paper emphasizes the role of stickiness in the food powder industry as well as reviews the stickiness characterization techniques developed to date. This paper also attempts to correlate the stickiness behaviour of food powders to the instrumental analysis such as glass transition temperature. (C) 2004 Elsevier B.V All rights reserved.