1、Effect of rennet on producing Quark cheese by ultrafiltration concentrated milk
2、It has only limited solubility (about 21 g per 100 g water) and crystallizes in concentrated milk products.
1、Effect of rennet on producing Quark cheese by ultrafiltration concentrated milk
2、It has only limited solubility (about 21 g per 100 g water) and crystallizes in concentrated milk products.