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Manufacture of Gouda cheese. IV. Effect of water, sodium citrate+CaCl2 added to the cheese milk and the cutting of the curd upon the main quality characteristics of the cheese.

A. H. Strand

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Key concepts: Food science, Cheesemaking, Farmer cheese, Quality (philosophy), Sodium citrate, Cheese ripening, Rennet, Chemistry

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Manufacture of Gouda cheese. IV. Effect of water, sodium citrate+CaCl2 added to the cheese milk and the cutting of the curd upon the main quality characteristics of the cheese. — Research Paper | ScholarLens