Improving the sensory characteristics of reduced-fat cheese.
Mistry
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Minnesota-South Dakota Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007, USA.
D000818:Animals; D002364:Caseins / Q000737:chemistry; D002417:Cattle; D002611:Cheese / Q000032:analysis / Q000592:standards*; D018752:Diet, Fat-Restricted; D005511:Food Handling / Q000379:methods; D005519:Food Preservation; D005524:Food Technology / Q000331:legislation & jurisprudence / Q000379:methods*; D008055:Lipids / Q000032:analysis*; D008297:Male; D008892:Milk; D013649:Taste; D013997:Time Factors; D014481:United States
D002364:Caseins; D008055:Lipids