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Effect of Calcium Addition on Yield of Cheese Manufactured with Endothia parasitica Protease

Z. Ustunol and C.L. Hicks
Journal of Dairy Science 73 (1) 17 (1990)
DOI: 10.3168/jds.S0022-0302(90)78640-7
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Effects of Reducing Rennet and Adding Calcium Chloride on the Manufacture and Curing of Cheddar Cheese

C.A. Ernstrom, W.V. Price and A.M. Swanson
Journal of Dairy Science 41 (1) 61 (1958)
DOI: 10.3168/jds.S0022-0302(58)90867-1
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Increasing the Yield of Cheese by the Addition of Calcium Chloride to Milk

Georges Knaysi and J.D. Nelson
Journal of Dairy Science 10 (5) 396 (1927)
DOI: 10.3168/jds.S0022-0302(27)93857-0
See this article