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The manufacture and ripening of 20 per cent. soft cheese of Limburg type from pasteurized milk.

H. Karnahl

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Key concepts: Pasteurization, Food science, Farmer cheese, Cheese ripening, Ripening, Cheesemaking, Milk products, Chemistry

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The manufacture and ripening of 20 per cent. soft cheese of Limburg type from pasteurized milk. — Research Paper | ScholarLens