| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2445134 | Journal of Dairy Science | 2009 | 7 Pages |
Abstract
The process has advantages over other conventional mechanized cheese processes in terms of reduced capital and operating costs. The process is suitable for cheese factories that may wish to produce Ricotta as a protein base for other food products, such as cream cheese, processed cheese, snack food dips, and quiches.
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Authors
H.W. Modler,