Abstract
We will practice manufacturing cheese using benchtop equipment with rennin and testing the quality parameters of cheese.
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Shen, C., Zhang, Y. (2017). Cheese Making and Characterization. In: Food Microbiology Laboratory for the Food Science Student. Springer, Cham. https://doi.org/10.1007/978-3-319-58371-6_13
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DOI: https://doi.org/10.1007/978-3-319-58371-6_13
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Publisher Name: Springer, Cham
Print ISBN: 978-3-319-58370-9
Online ISBN: 978-3-319-58371-6
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