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41. Milk conservation (id:5804449)

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42. Effect of homogenization on the curd tension, digestibility, and keeping quality of milk (id:CAT86200825)

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43. Milk - for warmth : Energy food (id:7105106)

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44. The effect of pasteurization on some constituents and properties of goat's milk (id:CAT87201773)

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45. Milk - for health, good teeth, vitality, endurance, strong bones (id:7105104)

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46. Milk - for summer thirst (id:7105105)

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47. Mechanical milk cooling on farms (id:5420494)

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48. Milk for the family (id:1759590)

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49. Transporting and handling milk in tanks (id:CAT86200237)

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50. Cooperative marketing of fluid milk (id:CAT86200173)

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51. Cold checks bacterial growth : how bacteria in milk increase when held in refrigerators at different temperatures (id:1759247)

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52. How to conduct milk and cream contests (id:CAT31047230)

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53. A Comparison of the temperature and bacterial count of milk and foam during certain stages of the pasteurization process (id:CAT86200015)

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54. Effect of some succulent feeds on the flavor and odor of milk (id:CAT86200007)

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55. How to conduct milk and cream contests (id:CAT88217036)

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56. Cooling milk and cream on the farm (id:5420519)

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57. Cooling hot-bottled pasteurized milk by forced air (id:CAT87211886)

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58. Removal of garlic flavor from milk and cream (id:5420757)

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59. Chemical changes produced in cows' milk by pasteurization (id:5421132)

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60. Variations in the composition and properties of milk from the individual cow (id:5421143)