Distribution of Milk Clotting Enzymes Between Curd and Whey and Their Survival During Cheddar Cheese Making

✍ Scribed by Holmes, D.G.; Duersch, J.W.; Ernstrom, C.A.

• Book ID: 122010675
• Publisher: American Dairy Science Association
• Year: 1977
• Tongue: English
• Weight: 719 KB
• Volume: 60
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(77)83955-6