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Effect of higher ripening temperatures on flavour development in buffalo Cheddar cheese with and without cheese cloth



Effect of higher ripening temperatures on flavour development in buffalo Cheddar cheese with and without cheese cloth



Indian Journal of Dairy Science 45(6): 313-318



Cheddar cheese prepared from buffalo milk by a pre-salting method was paraffin-waxed with and without cheesecloth and ripened at 15 or 20 degrees C for 3 or 6 wk then transferred to 8 degrees C, or held at 8 or 15 degrees C throughout the 10-month ripening period.

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