Preparation of Cheese Milk
Author:
Publisher
Elsevier
Reference10 articles.
1. Dairy Processing Hand Book;Bylund,1995
2. Use of cold microfiltration retentates produced with polymeric membranes for standardization of milks for manufacture of pizza cheese;Govindasamy-Lucey;J. Dairy Sci.,2007
3. Effect of milk protein standardization using different methods on the composition and yields of Cheddar cheese;Guinee;J. Dairy Sci.,2006
4. Effect of protein-to-fat ratio of milk on the composition, manufacturing efficiency, and yield of cheddar cheese;Guinee;J. Dairy Sci.,2007
5. Low and reduced fat milled curd, direct salted Gouda cheese: comparison of lactose standardization of cheese milk and whey dilution techniques;Ibáñez;J. Dairy Sci.,2020
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1. Frozen cheese curd as an intermediate for cheese making – homogenization as a tool to regain techno-functional properties;Journal of Food Measurement and Characterization;2024-06-28
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