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A moderate high-pressure processing (HPP) treatment is proposed to accelerate the shredability of Cheddar cheese. High pressure processing (345 and 483MPa for 3 and 7min) applied to unripened (1 d old) stirred-curd Cheddar cheese yielded microstructure changes that differed with pressure level and processing time. Untreated and pressure-treated cheese shredded at d 27 and 1, respectively, shared similar...
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