Effect of Adjunct Cultures, Sodium Gluconate, and Ripening Temperature on Low-Fat Cheddar Cheese Flavor
Low-fat Cheddar cheese flavor is different from full-fat Cheddar cheese and is not acceptable to many consumers. This 2-part experiment was designed to examine effects adjunct cultures have on low-fat Cheddar cheese flavor as determined through descriptive analysis and consumer feedback. In Part 1,...
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| Format: | Others |
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DigitalCommons@USU
2011
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| Online Access: | https://digitalcommons.usu.edu/etd/1004 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=2005&context=etd |