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並前往https://www.researchgate.net/publication/248856547_Residual_amount_of_water_in_a_draining_curd_of_Camembert_cheese_and_physicochemical_characteristics_of_the_drained_curd_as_modified_by_the_pH_at_renneting_the_casein_concentration_and_the_ionic_streng

(PDF) Residual amount of water in a draining curd of ...

The amount of water remaining in drained curd at the end of drainage was dependent on the milk casein content and pH at renneting factors through a negative ...

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