Modern Methods of Testing Milk and Milk Products: A Handbook Prepared for the Use of Dairy Students, Butter Makers, Cheese Makers, Producers of Milk, Operators in Condenseries, Managers of Milk-shipping Stations, Milk-inspectors, Physicians, Etc

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Judd, 1907 - 222 páginas
 

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Página 19 - Whey is the product remaining after the removal of fat and casein from milk in the process of cheese-making.
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