A New Approach Using Homogenization of Cream in the Manufacture of Reduced Fat Cheddar Cheese. 1. Manufacture, Composition, and Yield

✍ Scribed by Metzger, L.E.; Mistry, V.V.

• Book ID: 122518616
• Publisher: American Dairy Science Association
• Year: 1994
• Tongue: English
• Weight: 792 KB
• Volume: 77
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(94)77292-1