Fundamentals of Dairy Chemistry by Wong N.P.

By Wong N.P.

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2% stabilizer such as vegetable gum, vanilla, and salt, all added to whole milk. Particular attention must be given to stabilizing the chocolate flavoring ingredients against sedimentation. Eggnog is a flavored dairy drink with seasonally maximum sales in November and December in the United States. 5% stabilizer and about 7% sugar. Flavorings include nutmeg, cinnamon, vanilla, and rum concentrate. FERMENTED A N D ACIDIFIED MILKS Fermented milks are cultured dairy products manufactured from whole, partly skimmed, skim, or slightly concentrated milk.

Schwartz, D. , Nelson, K. and Allen, C. Evidence for kynurenine in milk. J. Dairy Sci. 50, 10-11. Parrish, D. , Wise, G. , Hughes, E. S. and Atkeson, F. W. Properties of the colostrum of the dairy cow. 11. Effect of prepartal rations upon the nitrogenous constituents. J. Dairy Sci. 31, 889-895. Parrish, D. , Wise, G. , Hughes, E. S. and Atkeson, F. W. Properties of the colostrum of the dairy cow. V. Yield, specific gravity and concentrations of total solids and its various components of colostrum and early milk.

Sta. Bull. 567. Packard, V. S. Human Milk and Infant Formula. Academic Press, New York. Parkash, S. and Jenness, R. The composition and characteristics of goats’ milk: A review. Dairy Sci. Abstr. 30, 67-87. Parkhie, M. ,Gilmore, L. 0. and Fechheimer, N. S. 1966. Effect of successive lactations, gestation, and season of calving on constituents of cows’ milk. J. Dairy Sci. 49, 1410-1415. Parks, 0. , Schwartz, D. , Nelson, K. and Allen, C. Evidence for kynurenine in milk. J. Dairy Sci. 50, 10-11. Parrish, D.

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