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Department of Food Science

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    • Confectionery Technology Course
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  • Dairy Store

  • Home
  • Final Project Report
  • Why Pasture-Based Dairy?
  • Structure and Scope
  • What is Managed Grazing?
  • Pasture Characteristics
  • General Product Characteristics
  • Pasture Milk and Product Color
  • Pasture Dairy Product Texture
  • Pasture Milk Aroma
  • Flavor of Pasture-Grazed Dairy Products
  • Pasture Composition and Cheese Flavor
  • Fatty Acid Composition
  • Consumer Response
  • Market Positioning
  • Opportunities, Challenges and Recommendations
  • Project Partners and References

Department of Food Science, 1605 Linden Drive, Madison, WI 53706 | 608-262-3046

Contact us at: foodsci@wisc.edu

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