Potential use of homogenized whey protein dispersions and process modification for the manufacture of low fat and reduced fat cheddar type cheeses

International Journal of Dairy Technology

Volumn 53, Issue 2, 2000, Pages 45-50

  Punidadas, P ^a   Tung, M A ^b   Feirtag, J ^c  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

^c UNIVERSITY OF MINNESOTA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0002360847     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2000.tb02656.x     Document Type: Article

References (5)

1. Wagner M and Nelson A (1992) Proposed definition of description for food label. Medallion Laboratories Analytical Progress 9(1) 3-4.
2. Abrahamsen R K (1979) Cheese making from milk fortified with ultrafiltrated whey protein concentrate. Milchwissenschaft 34 65-68.
3. Le Roux G D and Abbot C W (1962) South Africa's new low-fat cheese. Dairy Engineering 79 270-271.
4. Patton S (1963) Volatile acids and the aroma of cheddar cheese. Journal of Dairy Science 46 856-858.
5. Broadbent J, Brennand C, Johnson M, Steele J, Strickland M and Weimer B (1997) Starter contribution to reduced fat cheddar. Dairy Industries International 62(2) 35, 37, 39.