Structure of Low and Full-Fat Cheddar Cheese as Determined by Microheology

Authors

T. K. Berry
H. J. Klok
Donald J. McMahon, Utah State UniversityFollow
F. van de Velde
E. A. Foegeding

Document Type

Presentation

Journal/Book Title/Conference

Structure of Low and Full-Fat Cheddar Cheese as Determined by Microheology

Publication Date

2009

Comments

Presentation at the 6th NIZO Dairy Conference

Recommended Citation

Berry, T. K., Klok, H. J., McMahon, D. J., van de Velde, F and E. A. Foegeding. 2009. Structure of low and full-fat cheddar cheese as determined by microrheology. 6th NIZO Dairy Conference, Dairy Ingredients: innovations and functionality, Papendal, The Netherlands, Sep 30 – Oct 1, 2009.