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The issue of flavored milk has been highlighted by the chef Jamie Oliver, who railed against chocolate milk and processed foods in school cafeterias in his ABC television series, "Jamie Oliver's Food Revolution".
Unpasteurized milk and processed dairy foods from infected animals have been considered a source of infection for the general population, and infected carcasses as a source of infection for workers in the meat-packing industry.
Membranes were blocked in 5% blocking grade milk and processed for incubation with primary and HRP-conjugated secondary antibodies [ 9, 10].
The major role played by microscopy techniques for the characterization of lipids in situ in milk and processed dairy products is highlighted.
Unpasteurized milk and processed dairy foods from infected animals are the major source of infection for the general population (7, 10), and infected carcasses are the source of infection for workers in the meatpacking industry (20– 20).
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The combined use of immunomagnetic separation and pyrosequencing showed positive detection when liquid foods (bottled water, milk, juice), and processed meat were experimentally inoculated with 6 CFU/mL and 6 CFU/g, respectively, without an enrichment step.
The method has been evaluated by Oancea (2009) and has found its applicability in unprocessed and processed milk, condensed milk, powdered milk, and dairy beverages of cappuccino, chocolate, banana, and strawberry flavors.
The size distributions of milk fat globules and processed lipid droplets were determined by laser light scattering using a Mastersizer 2000 (Malvern Instruments, UK) with two laser sources.
More recently, Calvano et al. (2013) described a rapid and sensitive method to detect adulteration in milk, in particular to detect mixtures of powdered milk in liquid milk, both in raw and processed products.
To make yogurt, farmers have to grow crops, "which are fed to cows, and cows need to be milked, and milk needs to be trucked and processed and cultured and made into yogurt and then trucked again and sent to consumers," Mr. Hooker said.
Cheese yield was computed as the ratio between the weights of ripened cheese and processed milk.
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