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• Low-Temperature Pasteurization Treatment
  <h2>Low-Temperature Pasteurization Treatment</h2>
  787 bytes (120 words) - 18:51, 6 January 2010

Page text matches

• Low-Temperature Pasteurization Treatment
  <h2>Low-Temperature Pasteurization Treatment</h2>
  787 bytes (120 words) - 18:51, 6 January 2010
• Apple Cider
  Pasteurization kills harmful bacteria. Heat the juice to at least 160 degrees F. If you do
  3 KB (495 words) - 19:26, 16 January 2010
• Doog food
  ...... it contains all the digestive enzymes that are normally killed through pasteurization. That is why even humans who are lactose intolerant usually are able to han
  4 KB (650 words) - 21:21, 3 October 2011
• Powdered milk
  ...iry/3C.pdf]</ref> nonfat [[skim milk]], whole milk, buttermilk or whey. [[Pasteurization|Pasteurized]] milk is first concentrated in an [[evaporator]] to about 50%
  8 KB (1,203 words) - 19:38, 13 October 2010
• Formaldehyde
  ..., it was frequently added by US milk plants to milk bottles as a method of pasteurization due to the lack of knowledge regarding formaldehyde's toxicity. This result
  34 KB (4,726 words) - 21:35, 20 September 2010
• List of foods named after people
  * [[Pasteurization]] – [[Louis Pasteur]]
  71 KB (10,445 words) - 21:05, 21 September 2010
• List of inventions named after people
  * [[Pasteurization]] – [[Louis Pasteur]]
  10 KB (1,105 words) - 21:06, 21 September 2010
• List of eponyms (L-Z)
  * [[Louis Pasteur]] — [[Pasteurization]]
  29 KB (3,507 words) - 21:06, 21 September 2010
• Butter
  ...am butter has a "cleaner" cream flavor, without the cooked-milk notes that pasteurization introduces.
  40 KB (5,956 words) - 19:36, 13 October 2010
• Clotted cream
  '''Clotted cream''' is a thick yellow [[cream]] made by heating [[pasteurization|unpasteurised]] cow's [[milk]] and then leaving it in shallow pans for seve
  3 KB (467 words) - 19:36, 13 October 2010
• Filmjölk
  ...ilk because the bacteria occurring naturally in milk are killed during the pasteurization process.
  36 KB (4,851 words) - 19:37, 13 October 2010
• United States raw milk debate
  == Pasteurization debate == {{Main|Pasteurization}}
  23 KB (3,442 words) - 19:37, 13 October 2010
• Clabber (food)
  '''Clabber''' is a food produced by allowing [[pasteurization|unpasteurized]] [[milk]] to turn sour at a specific [[humidity]] and [[temp With the rise of pasteurization the making of clabber virtually stopped, except on farms that had easy acce
  2 KB (264 words) - 19:37, 13 October 2010
• Infant formula
  ...eat. This batch is temporarily stored and then transported by pipelines to pasteurization equipment when mixing is complete.<ref name=two /> ==== Pasteurization ====
  68 KB (9,753 words) - 19:37, 13 October 2010
• Raw milk
  ...exclusively prior to the industrial revolution and the discovery of the [[pasteurization]] process in 1864. During the industrial revolution large populations congr [[Pasteurization]] was first used in the United States in the 1890s after the discovery of [
  13 KB (2,022 words) - 19:38, 13 October 2010
• Dairy product
  * [[Milk]] after optional [[Homogenization (chemistry)|homogenization]], [[pasteurization]], in several grades after standardization of the fat level, and possible a
  7 KB (950 words) - 19:38, 13 October 2010
• Amasi
  ...opular in [[South Africa]]. Amasi is traditionally prepared by storing un[[Pasteurization|pasteurised]] cow's milk in a [[calabash]] container (''igula'' in isiZulu)
  4 KB (597 words) - 19:38, 13 October 2010
• Cheese
  ...origin of the milk (including the animal's diet), whether they have been [[Pasteurization|pasteurized]], the [[butterfat]] content, the bacteria and mold, the proces ==== Pasteurization ====
  51 KB (7,545 words) - 19:38, 13 October 2010