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The relationship between somatic cell count, composition and manufacturing properties of bulk milk. II. Cheddar cheese from farm bulk milk



The relationship between somatic cell count, composition and manufacturing properties of bulk milk. II. Cheddar cheese from farm bulk milk



Australian Journal of Dairy Technology 41(1): 12-14



Cheddar cheeses were prepared from bulk milks from 30 different suppliers in the Brisbane area. The bulk milks were classified on the basis of somatic cell counts <500 000/ml or >500 000/ml. Analyses of cheeses prepared from the different bulk milks showed that the high cell count milks gave cheeses with higher moisture and lower fat contents than low cell count milks.

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Accession: 001492553

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