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Thesis - University Access Only
Master of Science (MS)
Department / School
Dr. Vikram V. Mistry
The objective of this research was to determine if condensed milk would be acceptable in the manufacture of reduced-fat Cheddar cheese and the degree of total solids that will produce acceptable quality cheese.
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. 1538.