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acid activity addition appears associated Aust Australian bacteriophage butter calcium casein Cheddar cheese cheese chemistry co-precipitate colour combination completed compounds concentration Congress continued copper Craftsman Senior Lab cream curd dairy products Dairy Tech defect determination developed distillation Division effect enzyme examined Experimental Officer experiments extract factory followed Food fractions further gas chromatography given glucose gluey flavour groups heating important improved increased indicated industry influence International Dairy isolated lactic lactose machine major manufacture mass method MICHIGAN milk powder milk proteins Miss modified nature observations obtained organisms oxidation plant possible powder prepared present problems properties protein range reaction recombined reducing rennin REPORT Research Scientist samples Senior separation showed shown skim milk sodium solution starter cultures storage structure studies suitable Technical Assistant Technical Officer Technical techniques temperature treatment trials University values variation various viscosity whey