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Manufacture of Gouda cheese. II. The effect of cheese milk ripening, cooking temperature and the temperature in the ripening room upon the chemical and organoleptical quality characteristics of the cheese.



Manufacture of Gouda cheese. II. The effect of cheese milk ripening, cooking temperature and the temperature in the ripening room upon the chemical and organoleptical quality characteristics of the cheese.



Meieriposten 51: 3; 4; 5; 6; 7; 8, 42-50; 65-73; 96-104; 117-25; 149-51; 161-63



Details are given of a further series of tests designed to study the effect of the degree of ripening of the cheese milk, the cooking temperatures and the temperature of the ripening room on the quality of ripe Norwegian Gouda cheese.

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