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Manufacture of Bulgarian White cheese, using calf rennet and a calf rennet/pepsin mixture.

G. Delforno, P. Gruev

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Key concepts: Rennet, Pepsin, Food science, Cheesemaking, Chymosin, Farmer cheese, Chemistry, Milk products

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Manufacture of Bulgarian White cheese, using calf rennet and a calf rennet/pepsin mixture. — Research Paper | ScholarLens