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Rheological properties and microstructure of Cheddar cheese made with different fat contents

✍ Scribed by N.R. Rogers; D.J. McMahon; C.R. Daubert; T.K. Berry; E.A. Foegeding

Book ID
117973473
Publisher
American Dairy Science Association
Year
2010
Tongue
English
Weight
813 KB
Volume
93
Category
Article
ISSN
0022-0302

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✍ 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