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Introduction to Biotechnology:
The salt shaker automatically calculates the salt and sifts it onto the ground cheese. The pH and TA change only slightly beyond the point of salt addition. Salt, more specifically salt in moisture (S/M), directly affects the final pH of the cheese, microorganism growth, and the overall taste, body, and texture of the cheese Pressing and packing. ALSO, SEE:Jazz Internet Packages | Daily, Weekly, and Monthly and 3-Day Jazz
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