Abstract
Apart from starter bacteria, internal and external moulds, and the coagulants which will be considered separately, there are a number of additives used in the preparation of cheese milks and cheese curds.
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Robinson, R.K., Wilbey, R.A. (1998). Additives used in cheese milks. In: Cheesemaking Practice. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5819-4_8
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DOI: https://doi.org/10.1007/978-1-4615-5819-4_8
Publisher Name: Springer, Boston, MA
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