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How to deal with waste from Cottage cheese production

How to deal with waste from Cottage cheese production

Proceedings from the first biennial Marschall International Cheese Conference: ; 443-454

After dealing briefly with the prevention of waste in Cottage cheesemaking (employment of ultrafiltration with permeate use in cream dressings, minimization of water usage), the author considers the utilization of whey with particular reference to the production of methane and alcohol.

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Accession: 000903531

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