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Experiments with cheese and butter starters for the ripening of cheese milk



Experiments with cheese and butter starters for the ripening of cheese milk



Mejeritek. Medd, 6, 137-44



There were no significant differences in quality between 30+ and 45+ (=min. fat-in-dry matter content) Manor cheese made with the aid of butter starter and a similar batch of cheese made with the aid of cheese starter under identical conditions of manufacture.

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