Evaluation of production of Cheddar cheese from micellar casein concentrate
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DOI: 10.1016/j.idairyj.2020.104711
Abstract: Abstract The production of Cheddar cheese using micellar casein concentrate (MCC), a novel milk ingredient powder with a high casein content (∼92%), was evaluated. Four types of Cheddar cheese were manufactured and ripened for 180… read more here.
Keywords: production cheddar; micellar casein; cheddar cheese;