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21. The estimation of total solids in milk by the use of formulas (id:5421153)

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22. Directions for the home pasteurization of milk (id:5420802)

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23. Milk and cream contests : how to conduct them, and how to prepare samples for competition (id:5420811)

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24. The pasteurization of milk (id:5420789)

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25. The score-card system of dairy inspection (id:5420804)

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

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

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28. A comparison of the acid test and the rennet test for determining the condition of milk for the cheddar type of cheese (id:5420817)

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29. The influence of breed and individuality on the composition and properties of milk (id:5420569)

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30. The influence of the stage of lactation on the composition and properties of milk (id:5420568)

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31. A study of bacteria which survive pasteurization (id:5421147)

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

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

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

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

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

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

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

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