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July 1, 1955Journal of Milk and Food Technology

Factors Involved in the Control of Gelatinous Curd Defects of Cottage Cheese

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ECE.B. CollinsWest Liberty University

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E.B. Collins (1955) studied this question.

synapsesocial.com/papers/6a93ec3720ce9c3c8ffc0565https://doi.org/10.4315/0022-2747-18.7.169
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