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EFFECT OF VARIOUS CUTTING AND STIRRING CONDITIONS ON CURD PARTICLE-SIZE AND LOSSES OF FAT TO THE WHEY DURING CHEDDAR CHEESE MANUFACTURE IN OST VATS
Authors: JOHNSTON KA LUCKMAN MS LILLEY HG SMALE BM
Citation: Ka. Johnston et al., EFFECT OF VARIOUS CUTTING AND STIRRING CONDITIONS ON CURD PARTICLE-SIZE AND LOSSES OF FAT TO THE WHEY DURING CHEDDAR CHEESE MANUFACTURE IN OST VATS, International dairy journal, 8(4), 1998, pp. 281-288
CUTTING IN OST CHEESE VATS
Authors: JOHNSTON KA LILLEY HG SMALE BM LUCKMAN MS
Citation: Ka. Johnston et al., CUTTING IN OST CHEESE VATS, Australian Journal of Dairy Technology, 53(2), 1998, pp. 127-127
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