An Evaluation of the Microbiological Safety of Reduced-Fat Cheddar-like Cheese

By Mehta Anuj   Tatini Sita R.  

Journal of Food Protection, Vol. 57, Iss. 9, 1994-09 ,pp. : 776-779

International Association for Food Protection

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Factors That Contribute to the Botulinal Safety of Reduced-Fat and Fat-Free Process Cheese Products

By Glass Kathleen A.   Johnson Eric A.  

Journal of Food Protection, Vol. 67, Iss. 8, 2004-08 ,pp. : 1687-1693

International Association for Food Protection

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Identification of Volatile Off-flavors in Reduced-fat Cheddar Cheeses Containing Lecithin

By Suriyaphan O.   Drake M.A.   Cadwallader K.R.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 32, Iss. 5, 1999-08 ,pp. : 250-254

Academic Press

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Aging-Induced Changes in Populations of Lactococci, Lactobacilli, and Aerobic Microorganisms in Low-Fat and Full-Fat Cheddar Cheese

By Haque Z. U.   Kucukoner E.   Aryana K. J.  

Journal of Food Protection, Vol. 60, Iss. 9, 1997-09 ,pp. : 1095-1098

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Fat-free process cheese

By Mehnert D.W.   Prince S.  

Trends in Food Science and Technology, Vol. 8, Iss. 11, 1997-11 ,pp. : 384-384

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