Use of Ultrafiltered Sweet Buttermilk in the Manufacture of Reduced Fat Cheddar Cheese

Author:

Mistry V.V.,Metzger L.E.,Maubois J.L.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference29 articles.

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

2. Official Methods of Analysis,1990

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

4. Use of a moisture balance to determine moisture in cheese;Crosser;J. Dairy Sci.,1991

5. New type of ripened low-fat cheese;Hargrove;J. Dairy Sci.,1965

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