The Selection and Use of Nonfat Dry Milk Solids in the Manufacture of Cottage Cheese

• 1 February 1956
• journal article
• Published by American Dairy Science Association in Journal of Dairy Science
• Vol. 39  (2) , 231-233
• https://doi.org/10.3168/jds.s0022-0302(56)94736-1

Abstract

Keywords

• SELECTION
• NONFAT DRY
• USE OF NONFAT
• DRY MILK
• COTTAGE CHEESE
• MILK SOLIDS
• MANUFACTURE