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Resumen:
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Standards for nonfat dry milk, dry whole milk, and dry buttermilk were developed and adopted in 1929, 19^6, and 1952, respectively, to protect con sumers by making available a uniform grading system. The analyses are those which determine general over-all product excellence. If the fluid milk supply, the processing of it, and the subsequent storage of the finished pro duct are in accordance with acceptable procedures and practices, the dry milk product offered should meet grade requirements
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