The production of low fat Cheddar‐type cheese
- 1 February 1989
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 42 (1) , 6-9
- https://doi.org/10.1111/j.1471-0307.1989.tb01699.x
Abstract
A technique has been developed for the production of Cheddar‐type cheese of intermediate (25%) and low (16%) fat content. The development of flavour and texture in these cheeses was monitored over a six‐month maturation period. At the lower level of fat, the cheese did not develop adequate Cheddar flavour, and the cheese was over‐firm. At the intermediate level of fat, a mild Cheddar flavour was produced, and the texture improved.Keywords
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