The Impact of Sodium Reduction on the Flavor of Full Fat and Low Fat Cheddar Cheese

Authors

M. A. Miracle
A. Drake
Donald J. McMahon, Utah State UniversityFollow

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Volume

1

Issue

94

Publication Date

2011

First Page

56

Recommended Citation

Miracle, M. A. Drake, and D. J. McMahon. 2011. The impact of sodium reduction on the flavor of full fat and low fat Cheddar cheese. American Dairy Science Association Annual Meeting, July 10-14th, J. Dairy Sci. 94 (E-Suppl. 1):56 (Abstract M174).