Goat cheese yield and recovery of fat, protein, and total solids in curd are affected by milk coagulation properties

Published 2019 View Full Article

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Title
Goat cheese yield and recovery of fat, protein, and total solids in curd are affected by milk coagulation properties
Authors
Keywords
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Journal
JOURNAL OF DAIRY SCIENCE
Volume 103, Issue 2, Pages 1352-1365
Publisher
American Dairy Science Association
Online
2019-12-17
DOI
10.3168/jds.2019-16424

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