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Standardization is the adjustment of the ratio of fat to total protein (caseinProtein in milk that precipitates at pH 4.6.) in cheese milk. Why standardize ...

Mozzarella Cheese Manufacture Provided by ADPI Center of Excellence member Dr. Nana Farkye, this article takes a look at the market information, standards and manufacturing ...

Part 5: The Immunoglobulins – Milk’s Guided Missiles Join ADPI® Center of Excellence (COE) team member Dr. David Clark as he shares his insight and knowledge on ...

Submitted by ADPI® Center of Excellence (COE) team member Nana Farkye, PhD. Click here for a PDF printable version of this article. Cheese yield is simply the amount ...

Part 4: Remaining members of the innate immune system in milk – The oxidase enzymes, milk fat globule membrane and osteopontin Join ADPI® Center of ...

Part 3: Selected members of the innate immune system in milk – OligosaccharidesComplex carbohydrates that limit the attachment of microorganisms to the intestine., glycosaminoglycans, glycomacropeptide, ...

Part 2: LactoferrinIron binding protein that can inhibit the growth of certain bacteria such as E. coli – a multifunctional protein that packs an immunity ...

Part 1: An introduction to nature’s medicine cabinet Join ADPI® Center of Excellence (COE) team members Dr. David Clark and Geoffrey W. Smithers, PhD, FAIFST, ...