References

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  3. 3. http://www.fao.org/docrep/004/t0045e/T0045E03.htm#ch3.II
  4. http://www.fao.org/ag/againfo/themes/documents/LPS/DAIRY/DAP/QCM1.htm
  5. Fluid Milk Processing Practical Manual for Class XI
  6. Intermediate Vocational Course, 2nd Year QUALITY CONTROL OF MILK AND PROCESSING (For the Course of Dairying)
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  13. Sensory evaluation of milk & dairy products flavour and odour defects in milk (and other dairy products) https://foodsafety.foodscience.cornell.edu/sites/ foodsafety.foodscience.cornell.edu/files/shared/documents/CU-DFScience-NotesMilk-Flavor-Defects-Sensory-Eval-04-10.pdf
  14. Kurwijila, L.R. 2006. Hygienic milk handling, processing and marketing: Reference guide for training and certification of small-scale milk traders in Eastern Africa. ILRI (International Livestock Research Institute), Nairobi, Kenya.
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