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This DVD discusses milk processing and further describes what occurs during pasteurization, homogenization and vitamin fortification. Additionally, the production explains the components of milk and the differences between fluid milk products, such as whole, low-fat and skim milk, as well as dried, evaporated and condensed milk and creams available. Factors and characteristics of creams and foams, along with a description of fermented milk products, such as yogurts and cheeses, are also discussed. Collaborator: Mindy Brashears, Ph.D., Texas Tech University.
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