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Flavor development of cheddar cheese under different manufacturing practices

Creator:

Lemus, Freddy Mauricio

Abstract:

Cheddar Cheese samples (good cheese, weak cheese, cheese made with pasteurized milk, cheese made with heat-shocked milk, cheese from production plant A, cheese from production plant B, cheese made with adjunct culture, and cheese made without adjunct culture), were evaluated during the ripening stage. Proteolysis was studied by a fractionation...

Resource Type:

Masters Thesis