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Effect of milk pasteurization on cheese quality as exemplified by Raclette cheese from pasteurized and raw milk



Effect of milk pasteurization on cheese quality as exemplified by Raclette cheese from pasteurized and raw milk



Milchwirtschaftliche Berichte aus den Bundesanstalten Wolfpassing und Rotholz (73): 301-306



This lecture on comparisons of Raclette cheeses made from raw or pasteurized milk is illustrated by numerous graphs and tables relating to organoleptic assessment. The appearance, eye formation and rheological properties of the cheeses are discussed.

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Related references

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