1. Reduced-fat cheddar cheese from condensed milk. 1. Manufacture, composition and yield;Anderson;Journal of Dairy Science,1993
2. Characterizing ripening in low-fat and semi-hard round-eyed cheese made with undefined mesophilic DL-starter;Ardö;International Dairy Journal,1993
3. Flavor and texture in low-fat cheese;Ardö,1997
4. Studies of peptidolysis during early maturation and its influence on low fat cheese quality;Ardö;Milchwissenschaft,1989
5. Heat treated lactobacilli develop desirable aroma in low-fat cheese;Ardö;Scandinavian Dairy Information,1990