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Limited ripening of low-fat UF-cheese due to CaPO4barrier?

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Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review

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Ullmann's Encyclopedia of Industrial Chemistry

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General Aspects

V.V. Mistry and J.-L. Maubois
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Altering Renneting pH Changes Microstructure, Cell Distribution, and Lysis of Lactococcus lactis AM2 in Cheese Made from Ultrafiltered Milk

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Cheese: Chemistry, Physics and Microbiology

V. V. Mistry and J.-L. Maubois
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