Milk: What is the typical composition of cow's milk and what milk constituents favour cheesemaking?

Research output: Chapter in Book/Report/Conference proceedings › Chapter › peer-review

Access to Document

@inbook{754c6f21196d4bb8b11d8bd4512ba1ec,

title = "Milk: What is the typical composition of cow's milk and what milk constituents favour cheesemaking?",

author = "Kelly, \{A. L.\}",

year = "2007",

month = jun,

doi = "10.1533/9781845693534.1",

language = "English",

isbn = "9781845690601",

pages = "3--4",

booktitle = "Cheese Problems Solved",

publisher = "Elsevier Ltd",

address = "United Kingdom",

}

TY - CHAP

T1 - Milk

T2 - What is the typical composition of cow's milk and what milk constituents favour cheesemaking?

AU - Kelly, A. L.

PY - 2007/6

Y1 - 2007/6

UR - https://www.scopus.com/pages/publications/84904379381

U2 - 10.1533/9781845693534.1

DO - 10.1533/9781845693534.1

M3 - Chapter

AN - SCOPUS:84904379381

SN - 9781845690601

SP - 3

EP - 4

BT - Cheese Problems Solved

PB - Elsevier Ltd

ER -