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Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat content

✍ Scribed by K N KILCAWLEY; P B O'CONNELL; D K HICKEY; E M SHEEHAN; T P BERESFORD; P L H MCSWEENEY

Book ID
111139652
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
198 KB
Volume
60
Category
Article
ISSN
1364-727X

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Composition and Sensory Attributes of Re
Composition and Sensory Attributes of Retail Cheddar Cheese with Different Fat Contents
✍ Mark A. Fenelon; Timothy P. Guinee; Conor Delahunty; Jane Murray; Fidelma Crowe πŸ“‚ Article πŸ“… 2000 πŸ› Elsevier Science 🌐 English βš– 300 KB

The objective of the study was to compare retail samples of Cheddar cheeses of varying fat content for composition, proteolysis and sensory characteristics. The cheeses were arbitrarily categorized into three groups based on fat content, namely full-fat (30}36% w/w), reduced-fat (19.5}24% w/w) and h