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Making quality reduced-fat cheese

, : Making quality reduced-fat cheese. Proceedings, CDR cheese research and technology conference, March 6-7-1991, Madison, Wisconsin: 35-36

The influence of starter selection, moisture control and control of lactic acid level on the quality of low-fat cheese is discussed. Low quality is primarily due to lack of flavour, and to development of off-flavours and/or body defects.


Other references

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