Studies on the manufacture of skim-milk Cheddar cheese. VI. Experiments of manufacturing full- and two-thirds skimmed milk cheese of Cheddar type.

Yamamoto, T.; Takahashi, K.; Yoshino, M.

Bull. nat. Inst. agric. Sci, Japan 37(3): 75-80

1962


Accession: 014209042

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Abstract
A comparison of Cheddar cheese made from skim-milk and skim-milk with 6% buttermilk added showed that the cheeses were very similar in flavour and texture but the latter was slightly superior in body. Flavour was flat and slightly unpleasant and body rather too firm.