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Sensory properties of low fat cheddar cheese:effect of salt content and adjunct culture

✍ Scribed by JEAN M BANKS; E ANTHONY HUNTER; D DONALD MUIR

Book ID
115270437
Publisher
John Wiley and Sons
Year
1993
Tongue
English
Weight
436 KB
Volume
46
Category
Article
ISSN
1364-727X

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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