Effect of high pressure treatment of milk on cheese making process
Raw milk cheese has unique flavor and textural characteristics not obtainable in cheese from pasteurized milk. Several specialty cheeses made from raw milk are marketed worldwide, especially in Europe. However, because of safety concerns, many countries have imposed stringent restrictions on product...
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| Format: | Others |
| Language: | en |
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McGill University
2002
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=38508 |