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1934•Journal of Dairy ScienceOpen access

A study of the Relationships Between Hydrogen Ion Concentration Titratrable Acidity, and Quality in Cheddar Cheese

LaVerne Brown, Walter V. Price

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Abstract

Depart~nent of Dairy Husbandry,

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Depart~nent of Dairy Husbandry,

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OpenAlex reports 25 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

Depart~nent of Dairy Husbandry,

Key concepts: Food science, Chemistry, Hydrogen ion, Ion, Organic chemistry

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A study of the Relationships Between Hydrogen Ion Concentration Titratrable Acidity, and Quality in Cheddar Cheese — Research Paper | ScholarLens