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The Influence of Hot Brine on the Calcium Content, Score, and Physical Properties of Low-Fat, Cheddar-Like Cheese

Two factors that are important in the production of the typical body and texture of cheddar cheese are acid development and milk fat content. When either of these is absent or present in less-than-normal amounts, the resulting cheese shows marked defects of curdiness and firmness.

Identiferoai:union.ndltd.org:UTAHS/oai:digitalcommons.usu.edu:etd-6014
Date01 May 1967
CreatorsOgden, Robert V.
PublisherDigitalCommons@USU
Source SetsUtah State University
Detected LanguageEnglish
Typetext
Formatapplication/pdf
SourceAll Graduate Theses and Dissertations
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