The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture

Journal of Dairy Science

Volumn 92, Issue 10, 2009, Pages 4756-4772

  Rogers, N R ^a   Drake, M A ^a   Daubert, C R ^a   McMahon, D J ^b   Bletsch, T K ^c   Foegeding, E A ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b UTAH STATE UNIVERSITY   (United States)

^c North Carolina State University   (United States)

Author keywords

Cheese; Low fat; Rheology; Texture

Indexed keywords

EID: 70350006670     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2156     Document Type: Article

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