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Pickled soft cheese making from recombined milk with added dried butter milk



Pickled soft cheese making from recombined milk with added dried butter milk



Journal of Dairy Research 48(2): 327-332



Pickled soft cheese was made from recombined milk (30% total solids, 8% fat) containing buttermilk powder (0-4%) and stored in the pickle at room temperature (25 .+-. 5.degree. C) for 135 days. The yield, quality and composition of cheese were followed periodically during storage. The addition of buttermilk slightly increased the yield and improved the flavor intensity of the cheese, while only slightly affecting its chemical composition.

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Accession: 006121640

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