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Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques

  • R. A. Ibáñez
  • , S. Govindasamy-Lucey
  • , J. J. Jaeggi
  • , M. E. Johnson
  • , P. L.H. McSweeney
  • , J. A. Lucey
  • University of Wisconsin-Madison

Research output: Contribution to journal › Article › peer-review

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