THE EFFECT OF CASEIN:FAT RATIO ON STIRRED CURD CHEDDAR CHEESE YIELD

THE EFFECT OF CASEIN:FAT RATIO ON STIRRED CURD CHEDDAR CHEESE YIELD

Introduction

It is well known that reducing fat content in milk leads to lower cheese yields as fewer milk solids are available for cheesemaking.

**  Refer to the article attached for more information on how important the milk casein:fat ratio is and what effect it can have on the yield.

   





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