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Modern Cheesemaking: Soft Cheeses

  • Shaw M
Springer US, (1993), 221-280
DOI: 10.1007/978-1-4684-8172-3_3
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Abstract

The UK Cheese Regulations (1970) describe compositional standards for some 29 cheese varieties which are listed in a Schedule. These standards are expressed as minimum fat in the dry matter (FDM), and maximum moisture content in the cheese. All cheeses other than...

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APA

Shaw, M. B. (1993). Modern Cheesemaking: Soft Cheeses. In Modern Dairy Technology (pp. 221–280). Springer US. https://doi.org/10.1007/978-1-4684-8172-3_3

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