Industrial yield, manufacturing efficiency and physical and chemical characteristics of colonial cheese produced from milk with two levels of somatic cells
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https://figshare.com/articles/dataset/Industrial_yield_manufacturing_efficiency_and_physical_and_chemical_characteristics_of_colonial_cheese_produced_from_milk_with_two_levels_of_somatic_cells/7482944
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ABSTRACT From two somatic cells count levels (SCC) of the milk used as raw material, the influence on the yield and cheese-making efficiency of colonial cheese was determined on an industrial scale. Both SCC levels were formed from milk received by the industry, being low SCC (
创建时间：
2018-12-01
