282. A preliminary study of the effects of varying pitching consistency and rate of scald on the physical and chemical properties of Cheddar cheese and on the firmness of the cheese as judged by cheese-makers, bakers and others.
| Autor: | Blair, G. W. Scott, Coppen, F. M. V., Dearden, D. V. |
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| Zdroj: | Journal of Dairy Research; May1941, Vol. 12 Issue 2, p170-177, 8p |
| Databáze: | Complementary Index |
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