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Composition and microstructure of commercial full-fat and low-fat cheeses


Composition and microstructure of commercial full-fat and low-fat cheeses



Food Structure 12(2): 259-266



ISSN/ISBN: 2213-3291

The objective of this study was to analyse the composition of commercial full-fat and low-fat cheeses, and to evaluate their microstructure. Commercial cheeses evaluated included full-fat and low-fat Cheddar, Mozzarella, processed and Swiss cheeses. Cheddar cheeses ranged from 8.2% fat and 51.1% moisture in the low-fat product to 33.2% fat and 35.9% moisture in the full-fat cheese.

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Accession: 002330007

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