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Better and more


, : Better and more. Dairy Industries International 61(2): 34-35

Experiments are described in which the quality and yield of hard cheese made from low-fat milk was improved by addition of gelatin using a method patented by Extraco AB (Klippan, Sweden). Yield of granular-eyed Svecia 20+ cheese made from milk with 0.90% fat increased by 14% when 166 g gelatin/100 kg milk was added to the curd.

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