Thesis (M.S.)--University of Wisconsin--Madison, 1966. / eContent provider-neutral record in process. Description based on print version record. Bibliography: l. 38-42.

Thesis (Ph. D.)--University of Wisconsin, 1967. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (M.S.)--University of Wisconsin--Madison, 1967. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (M.S.)--University of Wisconsin--Madison, 1967. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (Ph.D. Materials and Process Engineering)--University of Waikato, 2006. / Includes bibliographical references.

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3 pp. / Why Milk? Facts about Fat in Milk / Milk contains 9 essential nutrients, making it one of the most nutrient-rich beverages that both children and adults can enjoy. We recommend consuming 3 cups per day of fat-free (skim), low-fat (1% or 2%), or equivalent milk products for healthy adults and children 2 years of age and older. We have illustrated the amount of total fat and saturated fat in 1 cup of milk. A delicious and easy recipe for rice pudding using skim milk is also included.

Thesis (BTech (Food Technology))--Cape Technikon, 1999. / The Dairy industry, one of the larger food industries in South Africa processes probably the most perishable and possibly the most regulated foodstuff, namely mille The unique combination of vitamins, proteins, carbohydrates, lipids, moisture and near neutral pH, offers a suitable environment for the proliferation of microbes. Milk is therefore highly susceptible to microbiological activity resulting in the irreversible spoilage of this food (Frazier & Westhoff, 1988). The coliform group of organisms comprises all aerobic and anaerobic, gram-negative, non-spore-forming rods that are able to ferment lactose with the production of acid and gas at 32°C within 48 hours (Richardson, 1985). The primary purpose of the coliform detection test is to measure the quality of the practices used to minimise bacterial contamination of processed dairy products (Richardson, 1985). IDF Standard 132A: (1991) defines psychrotrophic organisms as organisms forming countable colonies when incubated aerobically at 6.5°C for 10 days under the conditions specified in IDF standard 101A. Shelf-life tests conducted in the fresh milk laboratory of a processing plant, revealed significant growth of coliforms in samples stored at 5°C. Luch, (1985) reported that other contaminating psychrotrophs together with the coliforms reduce the shelf-life of the milk when the storage temperature thereof is above 10°C.