Examination of Full Fat and Reduced Fat Cheddar Cheese during Ripening by Fourier Transform Infrared Spectroscopy

Journal of Dairy Science

Volumn 81, Issue 11, 1998, Pages 2791-2797

  Chen, Manxiang ^a   Irudayaraj, Joseph ^b   McMahon, Donald J ^a  

^a UTAH STATE UNIVERSITY   (United States)

^b University Park   (United States)

Author keywords

Cheddar cheese; Fourier transform infrared spectroscopy; Ripening

Indexed keywords

CASEIN; LIPID; PEPTIDE FRAGMENT; PROTEIN; WATER;

ARTICLE; CHEESE; FAT INTAKE; FOOD HANDLING; HYDROLYSIS; INFRARED SPECTROSCOPY; METABOLISM; TIME;

CASEINS; CHEESE; DIETARY FATS; FOOD HANDLING; HYDROLYSIS; LIPIDS; PEPTIDE FRAGMENTS; PROTEINS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TIME FACTORS; WATER;

EID: 0032196480     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(98)75837-0     Document Type: Article

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