Cheddar cheesemaking and rennet coagulation characteristics of bovine milks containing k-casein AA or BB genetic variants
Walsh, DW; Guinee, TP; Harrington, D; Murphy, J; Mehra, R; Connolly, JF; FitzGerald, RJ (1995) Cheddar cheesemaking and rennet coagulation characteristics of bovine milks containing k-casein AA or BB genetic variants. Milschwissenshaft :183-186