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The Use of a Hard Milkfat Fraction in Processed Cheese

Authors: M.A. Thomas

Abstract:

The hard milkfat fraction obtained by fractional crystallisation was used successfully to replace part of the milkfat in processed Cheddar cheese, in which the young cheese was partly replaced by a low fat cheese. Up to 40 per cent of the cheese blend was substituted by this fraction so that approximately 15 per cent of the total fat in the cheese was a hard milkfat fraction. There was no significant difference in taste test evaluation, pH, oil separation and accelerated storage test results between the control and the different levels of substitution in the cheese blend.

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