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Thesis - University Access Only
Master of Science (MS)
Vikram V. Mistry
Cheese has _the highest growth rate of any manufactured dairy product; total sales per capita in 1991 increased by more than 4% above the 1989 level (60). For many years Cheddar cheese has been the single largest produced variety in the United States, and in 1990, it comprised 39. 7% of all cheese produced in the United States. Cheddar cheese is a hard, close-textured, bacteria-ripened cheese that usually ripens from five to twelve months at a temperature between 2° and 10°C (44, 45). The Code of Federal Regulations defines Cheddar cheese as "cheese made by the Cheddar process or by another procedure which produces a finished cheese having the same physical and chemical properties as the cheese produced by the Cheddar process and is made from cows' milk with or without addition of color and with common salt, contains not more than 39% moisture and in the water free substance, contains not less than 50% milkfat and conforms to the provisions of Definitions and Standards of Identity for Cheese and Cheese Products".
Library of Congress Subject Headings
Food -- Fat content
Includes bibliographical references (pages 38-45).
Number of Pages
South Dakota State University
In Copyright - Non-Commercial Use Permitted
Anderson, Debra L., "Reduced-fat Cheddar Cheese from Condensed Milk" (1992). Electronic Theses and Dissertations. 1439.