Milk coagulation : impact on cheese
Cheesemaking origins from “The fertile crescent”, nowadays southern Turkey, some 8000 years ago. Curd was found in young, still suckling, ruminants’ stomachs after slaughter. All characteristic cheese properties that we think of today, are thought to have evolved through accidents, unlike nowadays,...
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| Formato: | M2 |
| Lenguaje: | Inglés sueco |
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SLU/Department of Molecular Sciences
2018
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