Abstract
A method has been developed for increasing the yield of Cheddar cheese by as much as 7.5% by the incorporation of denatured whey protein in curd. The process effectively eliminates the development of intense bitter off‐flavours which are generally associated with the production of cheese from acidified milk. Although the manufacturing procedure produces cheese with acceptable Cheddar flavour, the development of high quality Cheddar flavour is impaired
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