Milk and Milk Products 🍶: Composition, Processing & Nutrition

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This curriculum covers comprehensive aspects of milk and milk products, including their definition, composition, and physico-chemical properties. It delves into nutritional benefits, factors influencing composition, and health implications of milk consumption. The processing module includes key methods, preservation techniques, and spoilage prevention with flow diagrams. A focus on dairy products explores their uses, fermented varieties, and advancements in processing. The course concludes...