Effect of Acidification and Heat Treatment on the Quality of White Soft Cheese from Ultrafiltered Whole Milk Retentate

Authors

K. M. Shammet
Donald J. McMahon, Utah State UniversityFollow
C. A. Ernstrom

Document Type

Article

Journal/Book Title/Conference

Milchwissenschaft

Volume

9

Issue

47

Publication Date

1992

First Page

553

Last Page

557

Recommended Citation

Shammet, K.M., McMahon, D.J., and C.A. Ernstrom. 1992. Effect of acidification and heat treatment on the quality of white soft cheese from ultrafiltered whole milk retentate. Milchwissenschaft 47 (9): 553-557.