Journal of Dairy Science
Volume 92, Issue 10 , Pages 4756-4772 , October 2009

The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture

  • N.R. Rogers

      Affiliations

    • Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27695
    • ,
  • M.A. Drake

      Affiliations

    • Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27695
    • ,
  • C.R. Daubert

      Affiliations

    • Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27695
    • ,
  • D.J. McMahon

      Affiliations

    • Department of Nutrition and Food Sciences, Utah State University, Logan 84322
    • ,
  • T.K. Bletsch

      Affiliations

    • Department of Computer Science, North Carolina State University, Raleigh 27695
    • ,
  • E.A. Foegeding

      Affiliations

    • Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27695
    • Corresponding Author InformationCorresponding author.

Received 23 February 2009 ,Accepted 7 July 2009.

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PII: S0022-0302(09)70805-7

doi: 10.3168/jds.2009-2156

Journal of Dairy Science
Volume 92, Issue 10 , Pages 4756-4772 , October 2009

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