Influence of the casein/fat ratio in milk on the moisture in the non‐fat substance in Cheddar cheese
- 1 October 1983
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 36 (4), 119-120
- https://doi.org/10.1111/j.1471-0307.1983.tb02231.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- 372. Control of the moisture content and ‘body-firmness’ of cheddar cheeseJournal of Dairy Research, 1947