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Trends in the fracture strain, modulus of deformability and chemical properties as a function of storage time were determined for Cheddar cheese made in the New Zealand Dairy Research Institute's pilot plant. The apparent fracture strain of Cheddar cheese increased during the first 14-28 days and thereafter decreased. α s1 -Casein levels decreased monotonically and non-protein nitrogen...
In a number of replicated large-scale experiments, Emmental cheeses were produced from raw milk with addition of 0%, 10% and 20% water to the curd/whey-mixture subsequent to curd cutting. During ripening in standard conditions for 16 weeks, appropriate samples were cut from the cheese wheels and subjected to analysis. The results show that gross composition parameters, eg, fat, dry matter and calcium...
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