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Filtering by: Creator Scudino, S. Remove constraint Creator: Scudino, S. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology

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  • Rework Practices in the Dairy Industry and Their Potential Contribution to Microbial Spoilage

    Creator:
    Rush, Casey E.
    Abstract:
    Rework is a common practice in the dairy industry as a way for processors to minimize waste while recovering costs for dairy products that are unsaleable. The regulations available for reworking fluid dairy products only outline product eligibility requirements with a focus on repasteurization of the products containing rework as...
    Resource Type:
    Masters Thesis
    Full Text:
    processor s as e s ream is especiall cri ical from an en ironmen al aspect. Dairy processing is one of