Sensory and Microbiological Properties of Cheddar Cheese Made with Different Fat Content

Authors

M. A. Drake
C. J. Brighton
Donald J. McMahon, Utah State UniversityFollow
Jeff Broadbent, Utah State UniversityFollow

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Volume

1

Issue

91

Publication Date

2008

First Page

14

Recommended Citation

Drake, M. A., C. J. Brighton, D. J. McMahon, and J. R. Broadbent. 2008. Sensory and microbiological properties of cheddar cheese made with different fat content. ADSA Annual Meeting, J. Dairy Sci. 91 (E-Supp. 1):14 (T38).