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612-822-4611
A Study Of Some Of The Salts Formed By Casein And Paracasein With Acids: Their Relations To American Cheddar Cheese

A Study Of Some Of The Salts Formed By Casein And Paracasein With Acids: Their Relations To American Cheddar Cheese

Paperback

Technology & EngineeringChemistryGeneral World History

ISBN10: 1279772034
ISBN13: 9781279772034
Publisher: Nabu Press
Published: Apr 8 2012
Pages: 38
Weight: 0.15
Height: 0.08 Width: 6.14 Depth: 9.21
Language: English

A Study Of Some Of The Salts Formed By Casein And Paracasein With Acids delves into the intricate chemical composition of casein and paracasein salts and their crucial role in the creation of American Cheddar cheese. Written by Lucius Lincoln Van Slyke and Edwin Bret Hart, this study meticulously examines the reactions of casein and paracasein with various acids, shedding light on the complex processes that define cheese production.

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General World History