MAXICURD TM allows improve cheese yield
- Autores: - -
- Edição: Nº 1 (2009)
- Páginas: 39-39
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287160
- ID: 287160
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The company DCM Food Specialties had announced about introduction of MAXICURDTM - a new line of products based on granulated protein hydrolyzate that had been worked out with the aim to improve cheese curd quality and to increase cheese yield.
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