| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2444226 | Journal of Dairy Science | 2015 | 9 Pages |
Abstract
Comparison of levels of N in whey during simulated cheese making in beakers is suggested for comparing milk-clotting enzymes for their effect on yield of different varieties of cheese. This could be considered a basic loss of yield; losses of curd and fat in whey would be additional losses.
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Authors
D.B. Emmons, D.C. Beckett, M. Binns,