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Manufacture of white soft cheese from ultrafiltered whole milk retentate

Manufacture of white soft cheese from ultrafiltered whole milk retentate

Journal of Dairy Science 70(Suppl 1): 68

ISSN/ISBN: 0022-0302

Pasteurized whole milk was acidified to pH 6.0 and ultrafiltered to 38% TS. The retentate was heated to 76.7 or 71.1 degrees C for 16 s, or to 71.1 degrees C for 15 min, and used to make Cottage cheese.

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Accession: 001632115

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