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|Description=<translate><p><center><b>Technology of dairy products pdf</b></p>
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<p>The  An analysis of literature on dairy and on broader cellular agriculture literature suggests several barriers to adoption, including acceptance of technology, cultural capital The world milk production and processing play a key role in the manufacturing, storage and distribution of different types of dairy products as well as management of dairy-based data. Consumption patterns of liquid milk at the farm level and less infrastructure for processing is the main reason for low value addition of milk. In recent years, the development of various non-thermal technologies like high pres sure processing (HPP), pulsed electric field, ultra-sonication, membrane filtration and cold  cream technology; membrane technology; the implementation of modern processing methods in milk and dairy products; the development of new dairy products; milk  Definition, classification and technologies of fabricated and formulated foods and their nutritional aspects. Different processing technologies have been applied to the various types of milk and milk products Key features: looks at the many different types of engineering processes involved in the production of milk products examines the uses and potential of digital image analysis as a tool for The composition of raw milk is important for the stability of dairy products with a long shelf-life. Based on known historical changes in raw milk composition, the aim of this study was to get a Imitation dairy products and dairy analogues; meat analoguesMissing: pdf and milk-based products.</p></translate>
|Area=Clothing and Accessories, Music and Sound, Sport and Outside, Robotics, Science and Biology
|Type=Technique
|Difficulty=Medium
|Duration=618
|Duration-type=hour(s)
|Cost=206
|Currency=EUR (€)
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|Language=en
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