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Effect of various factors on rennetability and cheddaring capacity of late-lactation ewes' milk. II



Effect of various factors on rennetability and cheddaring capacity of late-lactation ewes' milk. II



Nauchni Trudove, Vissh Institut po Khranitelna i Vkusova Promishlenost 23(2): 35-42



Experiments revealed that addition of 0.15-0.25% caCl2 to late-lactation ewes' milk greatly improved its rennetability and cheddaring capacity. Addition of H3PO4 (65-70 deg T acidity), in quantities such that the acidity of the milk increased to 23 or 24 deg T, also had a beneficial effect on cheddaring.

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