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Article: Reduced Fat Process Cheese Made from Young Reduced Fat Cheddar Cheese Manufactured with Exopolysaccharide-Producing Cultures1
- Article from:
- Journal of Dairy Science
- Article date:
- August 1, 2007
- Author:
CopyrightCopyright American Dairy Science Association Aug 2007. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
In a previous study, exopolysaccharide (EPS)-producing cultures improved textural and functional properties of reduced fat Cheddar cheese. Because base cheese has an impact on the characteristics of process cheese, we hypothesized that the use of EPS-producing cultures in making base reduced fat Cheddar cheese (BRFCC) would allow utilization of more young cheeses in making reduced fat process cheese. The objective of this study was to evaluate characteristics of reduced fat process cheese made from young BRFCC containing EPS as compared with those in cheese made from a 50/50 blend of young and aged EPS-negative cheeses. Reduced fat process cheeses were manufactured using young (2 ...
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