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Studies on the physicochemical characteristics of sliceable processed cheese made with Cheddar cheese. I. Chemical composition and peptisation phase



Studies on the physicochemical characteristics of sliceable processed cheese made with Cheddar cheese. I. Chemical composition and peptisation phase



Korean Journal of Dairy Science 16(3): 262-271



Sliceable processed cheese was made from 12 different cheese blends with various ratios of fresh (2 weeks), young (3 months), and old (7 months) or extra-old (18 months) Cheddar cheese; control cheese was made with 31% fresh, 16% young and 53% old cheese.

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Accession: 002703228

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