milk and egg production

milk and egg production - Milk and Egg Products Grocery...

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Milk and Egg Products
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Grocery Store Assignment (high priced) Beef: tenderness Chicken: how the animals were raised, boneless, white (less fat and soaks in flavors) Pork: aged, cured products (because it has big consumer demand) Seafood: freshness, canned that can be shelved Ice cream: higher in fat and smaller packages Cheese: aged, shape, Eggs: how they were aged, organic, large, brown
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Smell Humans 10 square cm of epithelium Dogs: 170 square cm of epithelium Depends on the amount of tissue
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Smell 6 basic types Sweet Fruity Putrefaction like (putrid smell) Spicy Burned Paint 100,000 plus smells Humans 200 Children More taste sensitivity More smells
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What are the components of milk? Water- 88% Fat- 3.4% Non-fat solids- 8.6% Milk products: butter, cheese, yogurt, ice cream (10% milk fat vs. 14% milk fat for premium), etc. Whole milk: 3.7% milk fat (BIG difference in
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This note was uploaded on 01/09/2012 for the course ANSC 243 taught by Professor Black during the Fall '10 term at Maryland.

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milk and egg production - Milk and Egg Products Grocery...

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