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Studies on the development of processed cheese made with Cheddar cheese and Gouda cheese. I. Determination of ripening properties of the natural cheese



Studies on the development of processed cheese made with Cheddar cheese and Gouda cheese. I. Determination of ripening properties of the natural cheese



Korean Journal of Dairy Science 12(2): 164-171



To investigate rheological properties of processed cheese and optimal degree of ripening suitable for Koreans' taste, Cheddar cheese and Gouda cheese were used as raw materials. Ripening period of natural Cheddar cheese was 1, 3 and 5 months resp., and in the case of Gouda cheese was 1, 2 and 3 months resp., and the ratio of mixture was 1:1 in each ripening month. Emulsifiers were Solva 30S and Solva 120DI, and the ratio of mixture was 2:1.

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