Some microbiological and sensory characteristics of Cheddar cheese manufactured from conventional and ultrafiltered-concentrated milk
Cheddar cheese making from ultrafiltered (UF) concentrated milk potentially increases yield, saves raw materials, cuts transportation costs, minimizes waste pollution, and stream-lines production. However, the resulting UF-cheese has been found to differ from conventionally made cheese (CM-cheese) i...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27127 |