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Cheese milk was standardized (casein-to-fat ratio of 0.7) by blending 0.64% fat milk and 35% fat cream. Cream was homogenized at 0/0MPa (CO), 3.5/3.5MPa (H05), 6.9/3.5MPa (H10) or 10.4/3.5MPa (H15). Cream homogenization did not influence rennet-clotting time, but it increased rate of curd firming and increased curd firmness of cheese milk. Moisture and salt in moisture phase of cheese increased with...