Ultrafiltered Milk Reduces Bitterness in Reduced-Fat Cheddar Cheese Made with an Exopolysaccharide-Producing Culture
Author:
Funder
South Dakota Agricultural Experiment Station
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference36 articles.
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4. Application of exopolysaccharide-producing cultures in reduced fat Cheddar cheese: Composition and proteolysis;Awad;J. Dairy Sci.,2005
5. Application of exopolysaccharide-producing cultures in reduced fat Cheddar cheese: Texture and melting properties;Awad;J. Dairy Sci.,2005
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