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• Butter production
  ;1. Definition: (Dairy science and Technology, University of Guelph, http://ww Figure 1: Overview of the Buttermaking Process LITERATURE: http://www.foodsci.uoguel
  6 KB (911 words) - 12:07, 20 February 2013
• Cheese production
  ;1. Definition: (Dairy science and Technology, University of Guelph, http://ww Figure 1: Manufacture of cheese LITERATURE: BAT for Food, Drink and Milk Industries,
  8 KB (1,214 words) - 12:08, 20 February 2013
• Yogurt production
  ;1. Definition: (Dairy science and Technology, University of Guelph, http://ww Figure 1: Yogurt production LITERATURE: BAT for Food, Drink and Milk Industries, Jun
  4 KB (626 words) - 12:04, 20 February 2013
• Other fermented milk products
  ;1. Definition: (Dairy science and Technology, University of Guelph, http://ww ...o 20-25°C before the addition of the starter culture. Starter is added at 1-2% and the fermentation is allowed to proceed for 16-20 hours, to an acidit
  6 KB (937 words) - 12:10, 20 February 2013
• Fruit juice/pulp
  ;1. (a) General Flowsheet of fruit and vegetable juice manufacturing: Figure 1: Fruit and vegetable juice manufacturing LITERATURE: BAT for Food, Drink an
  4 KB (619 words) - 12:14, 20 February 2013
• Vegetable juice/pulp
  ;1. (a) General Flowsheet of fruit and vegetable juice manufacturing: Figure 1: Fruit and vegetable processing and preservation LITERATURE: BAT for Food,
  2 KB (294 words) - 12:16, 20 February 2013
• Mashed fruits
  ;1. (a) General Flowsheet of mashed fruit production: Figure 1: Production of mashed fruit.
  798 B (104 words) - 12:17, 20 February 2013
• Dried fruit
  ;1. General Flowsheet of dried fruit production: Figure 1: Fruit and vegetable processing and preservation
  2 KB (236 words) - 12:18, 20 February 2013
• Frozen fruits and vegetables
  ;1. General Flowsheet of deep-frozen fruit and vegetable production: (BAT for Figure 1: Deep-frozen fruit and vegetable production. Literature: BAT in Food, Drink
  3 KB (451 words) - 12:18, 20 February 2013
• Desert sauces
  ;1. General Flowsheet of marmelade pasteurization: Figure 1: Marmelade pasteurization.
  2 KB (329 words) - 12:19, 20 February 2013
• Sauces
  ;1. General Flowsheet of soup pasteurization: Figure 1: Soup pasteurization.
  791 B (99 words) - 12:20, 20 February 2013
• Ketchup
  ;1. General Flowsheet of soup pasteurization: Figure 1: Soup pasteurization.
  2 KB (325 words) - 12:22, 20 February 2013
• Tomato products
  '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of various tomato products manufacture: (BAT for Food, D
  3 KB (435 words) - 12:23, 20 February 2013
• Canned fruit
  ;1. General Flowsheet of canned fruit production: Figure 1: Fruit and vegetable processing and preservation LITERATURE: BAT for Food,
  2 KB (228 words) - 12:27, 20 February 2013
• Heat treated vegetables
  ;1. General Flowsheet of heat treated vegetable production: Figure 1: Fruit and vegetable processing and preservation LITERATURE: BAT for Food,
  2 KB (232 words) - 12:29, 20 February 2013
• Pickled vegetables
  ;1. General Flowsheet of heat treated vegetable production:
  1 KB (174 words) - 12:30, 20 February 2013
• Sugar
  ;1. General Flowsheet of sugar production: ::''1) Raw cane sugar production:''
  5 KB (774 words) - 12:53, 20 February 2013
• Sugar syroup
  ;1. General Flowsheet of sugar syrup production:
  481 B (59 words) - 12:54, 20 February 2013
• Beer
  '''1. GENERAL DESCRIPTION:''' ;1. Definition: (BAT in the Food, Drink and Milk Industries, June 2005)
  6 KB (1,021 words) - 13:00, 20 February 2013
• Vegetable oils
  '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of vegetable oil production:
  3 KB (500 words) - 13:02, 20 February 2013