The effect of storage of raw milk for up to 12 days at 5C on the yield of cottage cheese was investigated. Grade A raw milks were obtained from the University of Kentucky dairy herd and from the bulk fluid milk supply at a local processor. Cottage cheese was manufactured by the short-set (5 h) and long-set (14 h) procedures.
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Aylward et al. (1980) studied this question.
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