Farm to fork: The dairy supply chain increases milk production and decreases greenhouse gas energy
Health-conscious consumers love delicious, nutritious cheese in salty and savory snacks.
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Suchismita Roy
Suchismita Roy is pursuing her Ph.D. in Food Science at Kansas State University. She has a Master’s Degree in Dairy Technology from National Dairy Research Institute, India. She is an active member of the Dairy Foods Division of IFT and works with the Resource Library team.
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