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The characteristics of sliced Cheddar processed cheese made from U.F. cheese base and Cheddar cheese. II. Sensory characteristics



The characteristics of sliced Cheddar processed cheese made from U.F. cheese base and Cheddar cheese. II. Sensory characteristics



Korean Journal of Dairy Science 13(4): 271-281



This study was undertaken to increase the amount of ultrafiltered (UF) cheese base and to find its acceptability to the consumer in the production of sliced Cheddar processed cheese. In order to carry out this research, the sensory characteristics of the processed cheese in various ratios and ripening periods of Cheddar cheese and UF cheese base were investigated.

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