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Enquiry into the Factors which Control the Texture of Cheddar Cheese. Part I
Published online by Cambridge University Press: 27 March 2009
Extract
Very little work has yet been carried out on the Texture of Cheese although this is one of the most important factors controlling its market value. The present investigation was undertaken with the view of ascertaining the influence of “acidity” on curd, caseinogen and casein.
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- Copyright © Cambridge University Press 1914
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