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Low-moisture part-skim

The FDM content is between 42—56% for most of the rennet-curd cheese varieties (e.g., Cheddar, Gouda, Blue, Brie), but varies from 33%> in Grana Padano and low-moisture part-skim Mozzarella to 70% in Cam-bazola (see USDA, 1976 Holland et al., 1991 Robinson, 1995 Kosikowski... [Pg.377]

Solanki, G. and Rizvi, S.S.H., Physico-chemical properties of skim milk retentates from microfiltration, J. Dairy Sci., 84, 2381, 2001. Ardisson-Korat, A.V. and Rizvi, S.S.H., Vatless manufacturing of low-moisture part-skim mozzarella cheese from highly concentrated skim milk microfiltration retentates, J. Dairy Sci., 87, 3601, 2004. [Pg.667]

See other pages where Low-moisture part-skim is mentioned: [Pg.355]    [Pg.426]    [Pg.514]    [Pg.355]    [Pg.426]    [Pg.514]    [Pg.392]    [Pg.622]   
See also in sourсe #XX -- [ Pg.645 ]



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