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Some aspects of cheddar cheese.

Krishnaswamy, M. A. and Johar, D. S. (1959) Some aspects of cheddar cheese. Food Science, 8. pp. 86-91.

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Abstract

Cheese is one of the oldest, most nutritious and versatile foods. It was a prominent article of diet of the Greeks and Romans as early as 2,500 years back. Though the actual origin of all the basic types of cheese is unknown, most of them arose through chance. As knowledge of the basic facts about cheese-making advanced, it became possible to evolve new types of cheese by modifying the making and ripening processes of the established varieties. There are hundreds of varieties of cheeses with different names, but differing only slightly in their characteristics.

Item Type: Article
Uncontrolled Keywords: cheddar cheese
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Jan 2013 09:53
Last Modified: 01 Jan 2013 09:53
URI: http://ir.cftri.com/id/eprint/5375

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