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Dairy foods Expert #48264

I have 30 years of experience and specialize in the field of dairy foods with specific knowledge in the areas of cheese manufacture, ultra-high temperature milk processing and membrane processing. I have published on such topics as high temperature processing to produce shelf stable milk, making mozzarella cheese with an emphasis on low fat, non fat cheeses for use on pizzas, and protein structure of casein micelles and whey protein nutrition bars. I have testified on cheese making processes and cheese making equipment.

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