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| University of Guelph describes the technology, physics, chemistry and microbiology of milk, cheese, ice cream, butter, and other dairy products and their production and processing. |
URLs from www.foodsci.uoguelph.ca:
URL: http://www.foodsci.uoguelph.ca/dairyedu
URL: http://www.foodsci.uoguelph.ca/dairyedu/glossary.html
URL: http://www.foodsci.uoguelph.ca
URL: http://www.foodsci.uoguelph.ca/dairyedu/findsci.html
Queries:
- whipped cream
- property of a solution in science
- myth ice cream
- pasteurization
- how many people eat ice cream
- what is pasteurization
- ice cream freezer
- freezing point of ice cream
- who invented ice cream
- ice cream.com
- icecream.cam
- homemade ice cream
- starter cultures
- history of ice cream
- crystal's in homemade ice cream
- ice crystals on ice cream
- ice cream flavors
- butter
- ice cream shaped items
- who invented the first ice cream
- more...
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