Tallowy Discoloration in Cheddar Cheese: Fat Oxidation and Hæmatin Systems in Cheese
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چکیده
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Cheddar and Cheshire Cheese Rheology
Textural difEerences between Cheddar and Cheshire cheeses were examined rheologically to provide a means of distinguishing these two English cheeses. Body breakdown of a 6@wk Cheshire sample occurred at a lower strain than did a 20-wk sample, whereas a 60-wk Cheddar sample did not break down under the same conditions. All cheeses followed the Arrhenius equation, and the energy of activation obt...
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ژورنال
عنوان ژورنال: Nature
سال: 1959
ISSN: 0028-0836,1476-4687
DOI: 10.1038/1841296a0