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Agriculture

Dairy Science

Alternative Dairy Products

Butter Manufacturing

Common Dairy Diseases

Dairy Waste Management

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Dairy Marketing and Economics

Dairy Byproducts

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Dairy Cattle Breeds

Dairy Industry Trends

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Dairy Food Safety Practices

Dairy Farm Equipment

Environmental Impact of Dairy Farming

Feeding Strategies for Dairy Cows

Grazing Systems for Dairy Cattle

Ice Cream Making

Innovations in Dairy Science

Lactation Physiology

Mastitis Prevention and Control

Milk Composition

Milk Processing Techniques

Milking Procedures

Organic Dairy Farming

Quality Control in Dairy Products

Udder Anatomy

Yogurt Production

Raw Milk Safety

Sustainable Dairy Farming Practices

Ice Cream Making

Flashcards

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Cream

Adds richness and contributes to the creamy texture.

Egg yolks

Used as an emulsifier to help fat and water mix, giving a smoother texture.

Milk

Provides the base and primary source of dairy for ice cream.

Churning

A process that incorporates air and prevents ice crystals from forming too large.

Freezing

The step where the mixture drops below 0°C and ice crystals start to form.

Overrun

The percentage increase in volume from incorporating air during freezing and churning.

Sugar

Serves as a sweetener and lowers the freezing point.

Flavorings

Used to enhance or add complexity to the taste profile of ice cream.

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