Title: The production of low fat Cheddar‐type cheese
Abstract: A technique has been developed for the production of Cheddar‐type cheese of intermediate (25%) and low (16%) fat content. The development of flavour and texture in these cheeses was monitored over a six‐month maturation period. At the lower level of fat, the cheese did not develop adequate Cheddar flavour, and the cheese was over‐firm. At the intermediate level of fat, a mild Cheddar flavour was produced, and the texture improved.
Publication Year: 1989
Publication Date: 1989-02-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 124
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