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Studies on the flavour intensity and quality in Processed cheese made from different amounts of Cheddar cheese



Studies on the flavour intensity and quality in Processed cheese made from different amounts of Cheddar cheese



Korean Journal of Dairy Science 10(1): 34-43



The contents of free amino acids, composition of volatile free fatty acids, and flavour intensity and quality in 5 different Processed cheeses, made with varying amounts of Cheddar cheese and 3 different ripening periods, were analysed and compared, with a view to obtaining data for the manufacture of domestic Processed cheese. Glutamic acid was the free amino acid found in highest concn.

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