Cheddar and Cheddar-Type cheese

The Sensory Evaluation of Dairy Products

Volumn , Issue , 2009, Pages 225-270

  Partridge, John A ^a  

^a MICHIGAN STATE UNIVERSITY   (United States)

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[No Author keywords available]

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EID: 84892893934     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-0-387-77408-4_9     Document Type: Chapter

References (28)

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3. Blake, A.J., J.R. Powers, L.O. Luedecke, and S. Clark. 2005. Enhanced lactose cheese milk does not guarantee calcium lactate crystals in finished Cheddar cheese. J. Dairy Sci. 88:2302.
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