Abstract
Cheese is a food made from the curds of soured milk or fresh milk coagulated by rennet. The major portion of cow’s milk is processed in dairy factories into butter and cheese. Denmark produces not less than 40 different types of cheese amounting to 280,000 MT a year[(8)], and the Netherlands export around 500,000 MT of a total production of 580,000 MT[(3)]. The entire Europe produces more than 1.7 million MT of all kinds of cheese[(4)]
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© 2000 Springer Science+Business Media Dordrecht
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Hertrampf, J.W., Piedad-Pascual, F. (2000). Cheese Scrap. In: Handbook on Ingredients for Aquaculture Feeds. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-4018-8_9
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DOI: https://doi.org/10.1007/978-94-011-4018-8_9
Publisher Name: Springer, Dordrecht
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