Manufacture of Pizza Cheese without Starter

Cheddar Cheese Made from Pasteurized Milk Homogenized at Various Pressures

I.I. Peters · Journal of Dairy Science · 1956 · 39 citations · Full text

Agriculture, Dairy Science, Food Science +9

Changes in Composition of Cheddar Curd during Manufacture as a Guide to Cheese Making by Direct Acidification

William M. Breene, Walter V. Price, C.A. Ernstrom · Journal of Dairy Science · 1964 · 23 citations · Full text

Agriculture, Dairy Science, Food Science +14

Improving Curd-Forming Properties of Homogenized Milk

R.B. Maxcy, Walter V. Price, D.M. Irvine · Journal of Dairy Science · 1955 · 22 citations · Full text

Agriculture, Dairy Science, Food Science +14