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Cited article:

Italian and Italian-style hard cooked cheeses: Predictive formulas for Parmigiano-Reggiano 24-h cheese yield

Paolo Formaggioni, Andrea Summer, Massimo Malacarne, Piero Franceschi and Germano Mucchetti
International Dairy Journal 51 52 (2015)
https://doi.org/10.1016/j.idairyj.2015.07.008

Cheddar Cheese Made with Bovine Pepsin. I. Yield and Quality of Cheese.5

D.B. Emmonsce, B. Reiser, R.N. Giroux and D.W. Stanley
Canadian Institute of Food Science and Technology Journal 9 (4) 189 (1976)
https://doi.org/10.1016/S0315-5463(76)73674-5