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Compositional Factors Associated with Calcium Lactate Crystallization in Smoked Cheddar Cheese
- Article from:
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Journal of Dairy Science
- Article date:
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November 1, 2005
- Author:
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;
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Copyright informationCopyright American Dairy Science Association Nov 2005. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Previous researchers have observed that surface crystals of calcium lactate sometimes develop on some Cheddar cheese samples but not on other samples produced from the same vat of milk. The causes of within-vat variation in crystallization behavior have not been identified. This study compared the compositions of naturally smoked Cheddar cheese samples that contained surface crystals with those of samples originating from the same vat that were crystal-free. Six pairs of retail samples (crystallized and noncrystallized) produced at the same cheese plant on different days were obtained from a commercial source. Cheese samples were 5 to 6 mo old at the time of collection. They were ...
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