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Cheddar and Cheddar-Type Cheese

  • John A. Partridge
Chapter

Introduction

A chapter on the evaluation of Cheddar cheese has been included in all of the previous editions of Judging Dairy Products (Nelson and Trout, 1964) and Sensory Evaluation of Dairy Products (Bodyfelt et al., 1988); the current author/editor would like to acknowledge the excellent work of the authors of the five previous editions. Much of the text in the current chapter is the result of the careful work of the previous authors with addition of new materials, deletion of redundancies, and a rearrangement of the chapter.

Keywords

Cheese Sample Cheddar Cheese Cheese Milk Color Defect Mold Contamination 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • John A. Partridge
    • 1
  1. 1.Michigan State UniversityDepartment of Food Science & Human Nutrition2100B South Anthony Hall

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