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Current quality problems in manufacture of liquid milk, cheese, butter and preserved milk products stemming from raw milk quality.

H. B. Castberg

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Key concepts: Raw milk, Food science, Quality (philosophy), Farmer cheese, Cheesemaking, Milk products, Modified milk ingredients, Raw material

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Current quality problems in manufacture of liquid milk, cheese, butter and preserved milk products stemming from raw milk quality. — Research Paper | ScholarLens