Sensory and microbiological properties of Cheddar cheese made with different fat content

Authors

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

Document Type

Presentation

Journal/Book Title/Conference

annual meeting of the American Dairy Science Association

Publication Date

2008

Recommended Citation

Drake, M.A., D.J. McMahon, C.J. Brighton, and J.R. Broadbent. 2008. Sensory and microbiological properties of Cheddar cheese made with different fat content. presentation presentation at the annual meeting of the American Dairy Science Association. July 7-11, Indianapolis, IN.