Bulletin of the IDF N° 039/1968 - Definition of cheese consistency types
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Document info
| pages | 24 |
|---|---|
| published date | 01 January 1968 |
| reference | Bulletin of the IDF N°039/1968 |
Publication description
By Mr G. Burkhalter, Switzerland
The author proposed to use the water content in the fat free cheese as a provisional basis for the classification of cheese into 3 categories: hard, semi-hard, soft.
Withdrawn because the publication is not available.
