Influence of fat reduction on sensory and microbiological properties of Cheddar

Authors

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

Document Type

Presentation

Journal/Book Title/Conference

5th IDF Symposium on Cheese Ripening

Publication Date

2008

Recommended Citation

Drake, M.A., J.R. Broadbent*, C.J. Brighton, and D.J. McMahon. 2008. Influence of fat reduction on sensory and microbiological properties of Cheddar. presentation presentation for the 5th IDF Symposium on Cheese Ripening. March 9-13, Bern, Switzerland.