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Journal of Dairy Science
Volume 90, Issue 7
, Pages 3110-3117
, July 2007
Ultrafiltered Milk Reduces Bitterness in Reduced-Fat Cheddar Cheese Made with an Exopolysaccharide-Producing Culture1
References
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PII: S0022-0302(07)71758-7
doi: 10.3168/jds.2007-0049
© 2007 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
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Journal of Dairy Science
Volume 90, Issue 7
, Pages 3110-3117
, July 2007
