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    Improved Milk Processing Techniques improved milk processing techniques Improved Milk Processing Techniques купить
    Improved Milk Processing Techniques
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      Traditional milk handling practices improved milk processing techniques Traditional milk handling practices купить
      Traditional milk handling practices
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        Processing Techniques and Consumers Acceptability of Cow Milk Products improved milk processing techniques Processing Techniques and Consumers Acceptability of Cow Milk Products купить
        Processing Techniques and Consumers Acceptability of Cow Milk Products
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          Dairy production and processing Technology improved milk processing techniques Dairy production and processing Technology купить
          Dairy production and processing Technology
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            Color Image Processing Techniques using Quaternion Fourier Transforms improved milk processing techniques Color Image Processing Techniques using Quaternion Fourier Transforms купить
            Color Image Processing Techniques using Quaternion Fourier Transforms
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              Milk Handling Practices improved milk processing techniques Milk Handling Practices купить
              Milk Handling Practices
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                High Temperature Processing of Milk and Milk Products improved milk processing techniques High Temperature Processing of Milk and Milk Products купить
                High Temperature Processing of Milk and Milk Products
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                  Approximate Query Processing improved milk processing techniques Approximate Query Processing купить
                  Approximate Query Processing
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                    Economics of Milk Marketing improved milk processing techniques Economics of Milk Marketing купить
                    Economics of Milk Marketing
                    5490 Руб
                      An Analysis of Improved Animal Husbandry Practices improved milk processing techniques An Analysis of Improved Animal Husbandry Practices купить
                      An Analysis of Improved Animal Husbandry Practices
                      6690 Руб
                        Evaluation of Cheddar and Cottage Cheese Production from Doe and Ewe improved milk processing techniques Evaluation of Cheddar and Cottage Cheese Production from Doe and Ewe купить
                        Evaluation of Cheddar and Cottage Cheese Production from Doe and Ewe
                        4469 Руб
                          Raw Milk Quality improved milk processing techniques Raw Milk Quality купить
                          Raw Milk Quality
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                            Data Mining of medical informatics improved milk processing techniques Data Mining of medical informatics купить
                            Data Mining of medical informatics
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                              Buffalo Milk Sandesh improved milk processing techniques Buffalo Milk Sandesh купить
                              Buffalo Milk Sandesh
                              3549 Руб
                                Muralisrinivasan Subramanian Natamai Plastics Additives and Testing improved milk processing techniques Muralisrinivasan Subramanian Natamai Plastics Additives and Testing купить
                                Muralisrinivasan Subramanian Natamai Plastics Additives and Testing
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                                Processing techniques, quality attributes and consumers acceptability of cow milk products obtained from three region of northern Nigeria were investigated in this study. Sixty cow milk products processors (twenty/region) were selected and interviewed. Consumers acceptability pattern of cow milk products were assessed through a field survey. Results of the study showed that four cow milk products (sour ‘nono’, yoghurt, soft/hard cheese and butter) are produced in the three zones. Similar processing techniques were used in north east and northwest but this was different from that of north central. Hard cheese/ chuku are processed in north east and north west while soft cheese/wara is processed in the north central. Calf/rennet or abomasa is the main ingredient used in hard cheese while sodom apple is the chief ingredient in soft cheese making. Consumer data reveals a relatively higher preference for yoghurt (46.33%) and butter (27.33%)than the other products. While hard cheese and butter were highly (30% and 35% respectively) consumed in the north east and north west than their counterparts from north central who have high (28%) preference for soft cheese.

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