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Whey cheeses (heat coagulated)
Photis Papademas
*
, Thomas Bintsis, Efstathios Alichanidis,
Ylva Ardö
*
Corresponding author for this work
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Agriculture & Biology
whey cheeses
100%
cheeses
58%
heat
34%
flavor
21%
protected designation of origin
12%
cheesemaking
10%
whey protein
9%
milk fat
8%
lactose
8%
drying
6%
water content
6%
milk
5%
sugars
5%
air
5%