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The Chemistry of Milk and Dairy Products Viewed from a Colloidal Standpoint

✍ Scribed by Palmer, Leroy S.

Book ID
127301604
Publisher
American Chemical Society
Year
1924
Weight
834 KB
Volume
16
Category
Article
ISSN
0019-7866

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A trial has been made to improve the quality of Zabadi and Kariesh cheese made from dried milk using whey protein concentrates. Fortification of recombined milk used for Zabadi making or reconstituted mllk for Kariesh cheese manufacture with whey protein concentrates at levels of 2.5, 5.0.7.5 and IO