Characteristics of Milk and Reduced Fat Cheddar Cheese from Cows Fed Extruded Soybeans and Niacin

Author:

Baer R.J.,Lentsch M.R.,Schingoethe D.J.,Madison-Anderson R.J.,Kasperson K.M.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference27 articles.

1. Reduced fat Cheddar cheese from condensed milk.1. Manufacture, composition, and ripening;Anderson;J. Dairy Sci.,1993

2. Methods 920. 105, 522. 07, 945. 46, and 961. 07,1990

3. Chemistry and Testing of Dairy Products;Atherton,1977

4. Effect of dietary stearic acid on plasma cholesterol and lipoprotein levels;Bonanome;New England J. Med.,1988

5. Food Texture and Viscosity: Concept and Measurement;Bourne,1982

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