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1997•International Dairy JournalRequires access

Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese

Rémy Grappin, Éric Beuvier

Open publisher page 265 citations

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Key concepts: Pasteurization, Psychrotrophic bacteria, Food science, Cheesemaking, Raw milk, Cheese ripening, Chemistry, Lactic acid

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