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Manufacture of Cheddar cheese types from highly concentrated ultrafiltered retentate precheeses


, : Manufacture of Cheddar cheese types from highly concentrated ultrafiltered retentate precheeses. Journal of Dairy Science 68(Suppl. 1): 52

Pre-cheese, made by heating fresh plastic cream (77% fat) and 10:1 ultrafiltered skim milk retentate (33% protein) to 54 degrees C, was manufactured directly into cheese or vacuum concentrated at 60 degrees C.

US$29.90


Other references

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