XIIth International Dairy Congress, Volume 2

Front Cover
Haeggströms, 1949 - Dairy products

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Contents

The colloidal proteins of skim milk
17
Fat globules from milk studied in the electron microscope
27
Stability of sterilized homogenized cream
36
Sweet curd in evaporated milk
44
The effect of various factors on the elastic properties of rennet curd
59
Changes in the hardness of trappist cheese during its ripening period
66
The coagulation of the milk of the Finnish cow with rennet
73
The physical structure of butter
81
SUBJECT 2
103
Le sort de la phosphatase dans la conservation des fromages Ц4
114
SUBJECT 1
123
The lecithin content of the buttermilkcheese
125
SUBJECT 2
350
SUBJECT 3
468
SUBJECT 4
525
Microbiological processes in milk and dairy products
666

About the water droplets of butter and their salt content
88
Some experiences of airless spraydried milk powder
94
SUBJECT 5
731
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