Book Chapter

Fresh Cheese Products: Principals of Manufacture and Overview of Different Varieties

  • Fox P
  • Guinee T
  • Cogan T
  • et al.
Springer US, (2017), 543-588
DOI: 10.1007/978-1-4899-7681-9_16
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Abstract

Fresh cheese represents a diverse group of varieties produced by the coagulation of milk, cream or whey via acidification, acidification with a small quantity of rennet, or a combination of acid and heat and which are ready for consumption once manufacturing is...

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Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2017). Fresh Cheese Products: Principals of Manufacture and Overview of Different Varieties. In Fundamentals of Cheese Science (pp. 543–588). Springer US. https://doi.org/10.1007/978-1-4899-7681-9_16

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