Yield loss of cottage cheese curd due to the formation of minor sludge: the beneficial effect of homogenization
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.1986.tb02396.x/fullpdf
Reference9 articles.
1. Effect of Lactic-Streptococcal Agglutinins in Milk on Curd Formation and Manufacture of Cottage Cheese
2. Sludge formation during the manufacture of cottage cheese
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