When used as a part of the Multispec professional countertop refinishing system, Countertop Clear creates an extremely tough surface that resists scuffs, scratches and most household chemicals. Martens, R.Multispec Countertop Clear is a two component solvent based acrylic urethane engineered to be used with Multispec water-based multicolor finishes. 1993: Cheese and processed cheese - determination of total solids Bulletin of the International Dairy Federation 285: 11-20 New method for determination of the extent of cooking in the cheese kettle Meieriposten 75(3): 56-59 1986: Regulation of the total solids content of whey cheese. 1964: Solids estimation in cheese and processed cheese using sea sand Molkerei-u. 2003: Cottage cheese whey as an ingredient of cottage cheese dressing mixes International Journal of Dairy Technology 56(1): 17-21 1981: An analysis of annual production and sales trends of Cottage cheese versus other cheese varieties Proceedings from the second biennial Marschall International Cheese Conference: 310-324 1963: Cottage cheese problems in production and sanitation. 1980: Cottage cheese whey derivatives as ingredients of cottage cheese creaming mixes Journal of Dairy Science 63(6): 905-911 1988: Low dose gamma irradiation of camembert cottage cheese and cottage cheese whey Milchwissenschaft 43(4): 233-235įain, A.R.Jr Loewenstein, M. 1979: Utilization of Cottage cheese whey derivatives as ingredients of Cottage cheese creaming mixes Journal of Dairy Science 62(Suppl 1): 196-197 Effect of some technological parameters on making Cottage cheese by direct acidification Egyptian Journal of Food Science 21(2): 113-125Ģ009: Does eating cheese have a tendency to increase a person's cholesterol? Would eating a hard, sharp, aged cheddar cheese be more harmful than eating cottage cheese or a soft cream cheese? Mayo Clinic Health Letter 27(12): 8įain, A.R.J. 1942: The making of cottage cheese from reconstituted skimmilk powder and the quick freezing and storage of cottage cheese Proc. 2007: Using near infrared spectroscopy for the determination of total solids and protein content in cheese curd International journal of dairy technology 60(4): 241-244Īnonymous 1972: Establishment of identity standard for low-fat Cottage cheese name changes and identity standards Cottage cheese and creamed Cottage cheese Fedl Register. 1995: Determination of fat, protein, and total solids in cheese by near-infrared reflectance spectroscopy Journal - Association of Official Analytical Chemists 78(3): 802-806 1985: Estimation of potential shelf life of Cottage cheese utilizing bacterial numbers and metabolites - Evaluation, d'après la charge bactérienne et les métabolites bactériens, de la durée de conservation potentielle du Cottage cheese Journal of Food Protection 48(12): 1054-1061 (2) A simple way of calculating the correct creaming yield for various styles of creamed cottage cheese Milk Dir 46(5): 59, 71-72, 73 76-77īishop, J.R. (1) A new method for determining the yield of cottage cheese from skimmilk. Milchwissenschaft 12(12): 476-480Īnonymous 1973: Cottage cheese dry curd, Cottage cheese, and lowfat Cottage cheese standards of identity direct acidification by vat method with appropriate product labeling Federal Register 38(49): 6886 1957: Moisture content of solids-not-fat in fresh cheese (curd and cream cheese, cottage cheese).
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