Dairy Science DVD

Product Description

Discusses milk processing and further describes what occurs during pasteurization, homogenization, and vitamin fortification. Additionally, the production explains the components of milk and the differences between fluid milk products, such as whole, low-fat, and skim milk, as well as dried, evaporated, and condensed milk and creams available. Factors and characteristics of creams and foams, along with a description of fermented milk products, such as yogurts and cheeses, are also discussed. 30 minutes. Copyright 2011.