Figure 4.1 Seasonal variation of fat, protein, lactose and protein:fat ratio in Ontario producer milk
Figure 5.1 Membrane concentration/fractionation
Figure 5.2 Microfiltration Flowchart
Figure 7.1 Natural Fermentation of Raw Milk
Figure 8.1 Structural elements of milk. After Walstra and Jenness, 1984. Dairy Chemistry and Physics, Wiley & Sons, N.Y.
Figure 10.1 Cheddar cheese composition curing. (A) New Zealand standards for Premium and First Grade Cheddar cheese. (B) Typical ranges for high quality Canadian Cheddar. Note: pH measured between 3 and 14 days after manufacture.