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Preparation of Bulgarian White cheese using rennet or an equal mixture of rennet and pepsin.

G. Delforno, P. Gruev

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Key concepts: Rennet, Pepsin, Food science, Chymosin, Cheesemaking, Bulgarian, Chemistry, Casein

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Preparation of Bulgarian White cheese using rennet or an equal mixture of rennet and pepsin. — Research Paper | ScholarLens