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Control of coagulation in cheese manufacture


Progress in food engineering: 681-687
Control of coagulation in cheese manufacture
This paper presents several graphs which illustrate how the ability of milk to produce a curd is affected by various factors including breed of cow (or ewe), diet of the animal from which the milk is obtained, age of milk, heat treatment of milk, and type of coagulant used.

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Accession: 001554472



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