@inbook{18da792d3a2c4c2db01a8b41852a6d67,
title = "Fresh Cheese Products: Principals of Manufacture and Overview of Different Varieties",
abstract = "Fresh cheese represents a diverse group of varieties produced by the coagulation of milk, cream or whey via acidification, acidification with a small quantity of rennet, or a combination of acid and heat and which are ready for consumption once manufacturing is...",
author = "Fox, \{Patrick F.\} and Guinee, \{Timothy P.\} and Cogan, \{Timothy M.\} and McSweeney, \{Paul L. H.\}",
year = "2017",
doi = "10.1007/978-1-4899-7681-9\_16",
language = "English",
series = "Fundamentals of Cheese Science",
pages = "543--588",
booktitle = "Fundamentals of Cheese Science",
}