Effect of Skimmilk Heat Treatments on Cottage Cheese Manufacture-Reference-Cited by-同舟云学术

Effect of Skimmilk Heat Treatments on Cottage Cheese Manufacture

Published:1959-06 Issue:6 Volume:42 Page:1020-1031
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Emmons D.B.,Swanson A.M.,Price W.V.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference28 articles.

1. Final Report of Committee on Method of Determining the Curd Tension of Milk;J. Dairy Sci.,1941

2. American Dry Milk Institute. The Grading of Nonfat Dry Milk and Sanitary and Quality Standards Including Standard Methods of Analysis. Bull. 911 (revised). Chicago, Illinois. 1948.

3. Cherry-Burrell Corporation. Curd Tension Meter. Bull. IP5132-M. Chicago, Illinois. 1955.

4. A Curd Firmness Test for Cottage Cheese;Emmons;J. Dairy Sci.,1959

5. The A-C Test, A Method of Determining the Time for Cutting Cottage Cheese Curd;Emmons;University of Wisconsin, Ext. Circ.,1957

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