Browsing by Publisher "A V A Agrarverlag"
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Use of retentate powder in the production of white-brined cheese by the direct recombination system. 1. Effect of different protein levels an the ripening behaviour
(A V A Agrarverlag, 2001)In this study, a white-brined cheese with different protein content (similar to 12.5, 14.0, 15.5 or 17.0%) but the same total solids (similar to 40%) was produced by the direct recombination system, using retentate powder, ...
