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Butter fat substitution in the manufacture of soft cheese from high solids recombined milk



Butter fat substitution in the manufacture of soft cheese from high solids recombined milk



XXI International Dairy Congress Vol 1, Book 1: 442



Filled cheese made from recombined skim milk with added vegetable oil (12, 24 or 30% TS) was of unsatisfactory quality when fresh, but the sweet and oily flavour responsible disappeared during storage at 20 deg C after about 30 days, more rapidly when maize oil rather than sunflower oil was used.

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