The quality of milk intended for cheesemaking purposes is based on its aptitude to produce a good cheese and satisfactory yields in normal conditions. This depends mostly on chemical composition (especially casein content), microbial load, the nature of bacterial microflora, the lactic bacteria development capability, and the behavior of milk against rennet. Milk may react […]
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Milk coagulation performance tests
- 11:06AM May 07, 2019
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