✦ LIBER ✦

Effects of Cutting Intensity and Stirring Speed on Syneresis and Curd Losses During Cheese Manufacture

✍ Scribed by C.D. Everard; D.J. O’Callaghan; M.J. Mateo; C.P. O’Donnell; M. Castillo; F.A. Payne

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of milk fat concentration and gel

✍ M.J. Mateo; C.D. Everard; C.C. Fagan; C.P. O'Donnell; M. Castillo; F.A. Payne; D 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 465 KB

Influence of curd cutting programme and

✍ M.J. Mateo; D.J. O'Callaghan; C.D. Everard; C.C. Fagan; M. Castillo; F.A. Payne; 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 479 KB

Effect of Various Cutting and Stirring C

✍ K.A. Johnston; M.S. Luckman; H.G. Lilley; B.M. Smale 📂 Article 📅 1998 🏛 Elsevier Science 🌐 English ⚖ 174 KB