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- W2367054696 abstract "The processing techniques of fresh cheese of yak milk was studied.The effect of curd temperature,pH,CaCl2 concentration,leavening proportion on output rate,organoleptic evaluation and curd time were analyzed.The results showed that the optimal processing techniques of fresh cheese were pH at 5.8,CaCl2 at 0.02 g/100 mL,leavening proportion at 2%,curd temperature at 35 ℃,and the productivity was 20.07% under the optimum parameters.The results could provide basic reference for cheese industry." @default.
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- W2367054696 title "Processing techniques of fresh cheese of yak milk" @default.
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