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Manufacture of processed cheese with buttermilk quarg, dried or concentrated buttermilk


Manufacture of processed cheese with buttermilk quarg, dried or concentrated buttermilk



XXI International Dairy Congress Vol 1, Book 1: 380-381



Addition of concentrated buttermilk at 10% or of dried buttermilk at 3% instead of milk tvorog gave processed cheese of acceptable flavour, and of softer consistency compared with the controls.

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Accession: 001097028

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