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

International Journal of Dairy Technology

Volumn 60, Issue 2, 2007, Pages 81-88

  Kilcawley, K N ^a   O'Connell, P B ^b   Hickey, D K ^a   Sheehan, E M ^b   Beresford, T P ^a   Mcsweeney, P L H ^b  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Cheddar cheese; Composition; Full fat; Proteolysis and lipolysis; Reduced fat

Indexed keywords

BETA CASEIN; FAT;

ARTICLE; CHEESE; CHEMICAL ANALYSIS; FAT CONTENT; FOOD COMPOSITION; FOOD QUALITY; LIPOLYSIS; PRIORITY JOURNAL; PROTEIN DEGRADATION; SENSORY ANALYSIS;

EID: 34247205756     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2007.00299.x     Document Type: Article

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