dairy1 - Dairy Products Fluid Milk Cultured Dairy Products...

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Dairy Products Fluid Milk Cultured Dairy Products cottage cheese cheese yogurt sour cream etc. Ice Cream Milk pH 6.9 water 87% protein 3.5% fat 4.0% lactose 5.0% ash 0.5% Compositional Standards Standard Federal California Milkfat 3.25% 3.5% Grade A Minimum Pasteurized Milk Milk Solids-Not-Fat 8.25% 8.7% (SNF), minimum Total Milk No Standard Minimum 12.2% Solids Grade A Milkfat Maximum Maximum Reduced Fat 2.1% 2.1% Milk No Minimum Minimum 1.9% SNF, minimum 8.25% 11.0% Grade A Maximum Maximum Lowfat Milk Milkfat 1.2% 1.1% No Minimum Minimum 0.9% SNF, minimum 8.25% 11.0% Grade A Milkfat, maximum 0.20% 0.20% Nonfat Milk SNF, minimum 8.25% 9.0% http://www.cdfa.ca.gov/ahfss/mdfc/index.htm California Department of Food and Agriculture United States Food and Drug Administration (FDA) United States Department of Agriculture (USDA) California: Milk & Dairy Foods Control
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Introduction to Cheesemaking . Cheese is a fermented milk product made from the curds produced when milk is coagulated. Usually it is made from cow's milk but there are many varieties made from sheep's milk and goat's milk. Cheese can also be made from the milk of various other animals. Real mozzarella, for example, is made from buffaloes' milk The Legend Most cheese authorities and historians consider that cheese was first made in the Middle East. The earliest type was a form of sour milk which came into being
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This note was uploaded on 05/03/2009 for the course FST 101B taught by Professor Charlesshoemaker during the Winter '08 term at UC Davis.

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dairy1 - Dairy Products Fluid Milk Cultured Dairy Products...

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