Evaluation of Milk for Cheese Production Based on Milk Characteristics and Formagraph Measures
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference24 articles.
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2. Proteolysis of caseins and the proteose-peptone fraction of bovine milk;Andrews;J. Dairy Res.,1983
3. Cheese yield: composition does matter;Banks;Dairy Ind. Int.,1981
4. Casein compositional studies II. The effect of secretory disturbance on casein composition in freshly drawn and aged bovine milks;Barry;J. Dairy Res.,1981
5. Influence of curd firmness at cutting on Cheddar cheese yield and recovery of milk constituents;Bynum;J. Dairy Sci.,1982
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