This digital document is an article from Food Processing, published by Putman Media, Inc. on March 1, 1998. The length of the article is 627 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
From the supplier: Two milk producers have endeavored to make their products more competitive in the New England market by adding more nutrients and changing their packaging. Oakhurst Dairy added L. acidophilus and bifidobacterium cultures to its NU-TRISH a/B fat-free skim milk in an effort to produce a more healthful drink. HP Hood Inc., on the other hand, added value to its product through vitamin C fortification and the use of LightBlock opaque bottles to protect the milk's flavor and nutrients.
Citation Details
Title: Milking it: naturally good-for-you, milk is getting super-charged.(Nutrition)
Author: Kitty Broihier
Publication:Food Processing (Magazine/Journal)
Date: March 1, 1998
Publisher: Putman Media, Inc.
Volume: v59 Issue: n3 Page: p53(1)
Distributed by Thomson Gale
Milking it: naturally good-for-you, milk is getting super-charged.(Nutrition): An article from: Food Processing
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Book Details
Author(s)Kitty Broihier
PublisherPutman Media, Inc.
ISBN / ASINB000987ZBK
ISBN-13978B000987ZB6
AvailabilityAvailable for download now
MarketplaceUnited States 🇺🇸