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Cheese-making process


Australian Patent Application: (AU 78 505/81)
Cheese-making process
An improvement on the traditional process of cheesemaking, e.g. Cheddar, results in the optimal level of lactose, lactic acid, Ca, P and pH in the curd at the critical point (separation) and the desired pH and buffering capacity in the finished cheese.


Accession: 001053563



Related references

Process for making cheese of the type known as soft cheese and filtering apparatus for performing this process. French Patent Application: (2 187 209), 1974

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