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I have a citation for the general relative ratios of rennet to acid used in hard versus soft cheeses, replacing:
`In general, softer, smaller, fresher cheeses are curdled with a greater proportion of acid to rennet than harder, larger, longer-aged varieties.[citation needed]`
with:
`In general, softer, smaller, fresher cheeses are curdled with a greater proportion of acid to rennet than harder, larger, longer-aged varieties.[1]`
Not done for now: Generally, editors are going to want to be able to verify information for themselves before adding it to an article. Is there any source available online, or maybe an e-book that doesn't cost $250 like yours does? DrOrinScrivello (talk) 16:31, 29 May 2025 (UTC)
References
Fox, P.F. Cheese: Chemistry, Physics and Microbiology: Volume 2 Major Cheese Groups. Springer, 2012, p. 369.