Journal of Dairy Science
Volume 92, Issue 5 , Pages 1856-1863 , May 2009

Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor

  • D. St-Gelais

      Affiliations

    • Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. West, Saint-Hyacinthe, Quebec, Canada J2S 8E3
    • Corresponding Author InformationCorresponding author.
    • ,
  • J. Lessard

      Affiliations

    • Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. West, Saint-Hyacinthe, Quebec, Canada J2S 8E3
    • Institut des nutraceutiques et des aliments fonctionnels, Centre de recherche STELA, Université Laval, Quebec City, Quebec, Canada G1V 0A6
    • ,
  • C.P. Champagne

      Affiliations

    • Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. West, Saint-Hyacinthe, Quebec, Canada J2S 8E3
    • ,
  • J.-C. Vuillemard

      Affiliations

    • Institut des nutraceutiques et des aliments fonctionnels, Centre de recherche STELA, Université Laval, Quebec City, Quebec, Canada G1V 0A6

Received 29 September 2008 ,Accepted 23 December 2008.

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PII: S0022-0302(09)70500-4

doi: 10.3168/jds.2008-1761

Journal of Dairy Science
Volume 92, Issue 5 , Pages 1856-1863 , May 2009

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