THE RECOVERY OF PROTEINS FROM CHEDDAR CHEESE WHEY BY COMPLEX FORMATION WITH CARBOXYMETHYL CELLULOSEHILL RD; ZADOW JG.1978; AUSTRAL. J. DAIRY TECHNOL.; AUS; DA. 1978; VOL. 33; NO 3; PP. 97-99; BIBL. 6 REF.Article

MILK GEL STRUCTURE. IX: MICROSTRUCTURE OF CHEDDARED CURDKALAB M; EMMONS DB.1978; MILCHWISSENSCHAFT; DEU; DA. 1978; VOL. 33; NO 11; PP. 670-673; ABS. GER; BIBL. 8 REF.Article

DEVELOPMENT OF STRUCTURE AND TEXTURE IN CHEDDAR CHEESEGREEN ML; TURVEV A; MOBBS DG et al.1981; J. DAIRY RES.; ISSN 0022-0299; GBR; DA. 1981; VOL. 48; NO 2; PP. 343-355; BIBL. 24 REF.Article

AMINO ACID CATABOLISM IN CHEDDAR CHEESE SLURRIES. II: EVALUATION OF TRANSAMINATIONHARPER WJ; WANG JY.1980; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1980; VOL. 35; NO 10; PP. 598-599; ABS. GER; BIBL. 10 REF.Article

THE EFFECT OF SOME MANUFACTURING CONDITIONS ON THE DEVELOPMENT OF FLAVOUR IN CHEDDAR CHEESELAW BA; HOSKING ZD; CHAPMAN HR et al.1979; J. SOC. DAIRY TECHNOL.; GBR; DA. 1979; VOL. 32; NO 2; PP. 87-90; BIBL. 7 REF.Article

DIRECT OBSERVATION OF FINE STRUCTURES OF BACTERIA IN RIPENED CHEDDAR CHEESE BY ELECTRON MICROSCOPY.UMEMOTO Y; SATO Y; KITO J et al.1978; AGRIC. BIOL. CHEM.; JAP.; DA. 1978; VOL. 42; NO 2; PP. 227-232; BIBL. 16 REF.Article

THE MANUFACTURE OF CHEDDAR CHEESE FROM LINOLEIC ACID ENRICHED MILK ON SEMI-COMMERCIAL SCALEAHMAD N; DUNLOP FP.1978; AUSTRAL. J. DAIRY TECHNOL.; AUS; DA. 1978; VOL. 33; NO 2; PP. 50-52; BIBL. 7 REF.Article

CHEDDAR CHEESE MADE WITH CHICKEN PEPSINSTANLEY DW; EMMONS DB; MODLER HW et al.1980; CANAD. INST. FOOD SCI. TECHNOL. J.; CAN; DA. 1980; VOL. 13; NO 2; PP. 97-102; ABS. FRE; BIBL. 12 REF.Article

INFLUENCE OF VOLATILE AND NON VOLATILE FRACTIONS ON INTENSITY OF CHEDDAR CHEESE FLAVORMCGUGAN WA; EMMONDS DB; LARMOND E et al.1979; J. DAIRY SCI.; USA; DA. 1979; VOL. 62; NO 3; PP. 398-403; BIBL. 19 REF.Article

THE PRODUCTION OF SULPHUR COMPOUNDS IN CHEDDAR CHEESE AND THEIR SIGNIFICANCE IN FLAVOUR DEVELOPMENT.MANNING DJ; CHAPMAN HR; HOSKING ZD et al.1976; J. DAIRY RES.; G.B.; DA. 1976; VOL. 43; NO 2; PP. 313-320; BIBL. 9 REF.Article

Effect of elevated ripening temperatures on the microflora of cheddar cheese = Effet des températures de maturation élevées sur la microflore du fromage cheddarCROMIE, S. J; GILES, J. E; DULLEY, J. R et al.Journal of dairy research. 1987, Vol 54, Num 1, pp 69-76, issn 0022-0299Article

Preparation of Cheddar cheese at elevated temperatures = Préparation du Cheddar à températures élevéesFLANAGAN, J. F; SOMKUTI, G. A; THOMPSON, M. P et al.Journal of dairy science. 1986, Vol 69, Num 7, pp 1753-1761, issn 0022-0302Article

DEVELOPMENT AND COMMERCIAL USE OF A MULTIPLE STRAIN STARTERDANIELL SD; SANDINE WE.1981; J. DAIRY SCI.; ISSN 0022-0302; USA; DA. 1981; VOL. 64; NO 3; PP. 407-415; BIBL. 29 REF.Article

ACCELERATED CHEDDAR CHEESE RIPENING BY ADDED MICROBIAL ENZYMESSOOD VK; KOSIKOWSKI FV.1979; J. DAIRY SCI.; USA; DA. 1979; VOL. 62; NO 12; PP. 1865-1872; BIBL. 18 REF.Article

APPLICATION OF IMMOBILIZED ALKALINE PROTEASE TO CHEESE-MAKINGOHMIYA K; TANIMURA S; KOBAYASHI T et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 6; PP. 1584-1588; BIBL. 17 REF.Article

Calcium, phosphorus, and sodium concentrations in Cheddar cheese = Concentrations en calcium, phosphore et sodium du fromage CheddarKINDSTEDT, P. S; KOSIKOWSKI, F. V.Journal of dairy science. 1988, Vol 71, Num 2, pp 285-289, issn 0022-0302Article

Determination of Regional Flavor Differences in U.S. Cheddar Cheeses Aged for 6 Mo or LongerDRAKE, M. A; YATES, M. D; GERARD, P. D et al.Journal of food science. 2008, Vol 73, Num 5, issn 0022-1147, S199-S208Article

A CAUSE OF INCREASED PROTEOLYSIS IN CHEDDAR CHEESE MANUFACTURED FROM MILK CONTAINING ADDED MAXILACTMARSCHKE RJ; NICKERSON DEJ; JARRETT WD et al.1980; AUST. J. DAIRY TECHNOL.; ISSN 0004-9433; AUS; DA. 1980; VOL. 35; NO 3; PP. 84-88; BIBL. 22 REF.Article

CHEDDAR CHEESE FLAVOUR STUDIES. II: RELATIVE FLAVOUR CONTRIBUTIONS OF INDIVIDUAL VOLATILE COMPONENTSMANNING DJ.1979; J. DAIRY RES.; GBR; DA. 1979; VOL. 46; NO 3; PP. 523-529; BIBL. 11 REF.Article

STIMULTANEOUS PRODUCTION OF PENICILLIC ACID AND PATULIN BY A PENICILLIUM SPECIES ISOLATED FROM CHEDDAR CHEESE.OLIVIGNI FJ; BULLERMAN LB.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 6; PP. 1654-1665 (5P.); BIBL. 24 REF.Article

Sources of umami taste in cheddar and Swiss cheesesDRAKE, S. L; CARUNCHIA WHETSTINE, M. E; DRAKE, M. A et al.Journal of food science. 2007, Vol 72, Num 6, issn 0022-1147, S360-S366Article

CHANGES DURING MANUFACTURE AND RIPENING OF CHEDDAR CHEESE PREPARED WITH FUNGAL RENNET SUBSTITUTE OF RHIZOPUS OLIGOSPORUSNAGARAJA RAO KS; KRISHNA NAND; SRIKANTA S et al.1979; NAHRUNG; DDR; DA. 1979; VOL. 23; NO 6; PP. 621-626; ABS. GER/RUS; BIBL. 16 REF.Article

EFFECT OF PROTEOLYTIC RAW MILK PSYCHROTROPHS ON CHEDDAR CHEESE-MAKING WITH STORED MILKLAW BA; ANDREWS AT; CLIFFE AJ et al.1979; J. DAIRY RES.; GBR; DA. 1979; VOL. 46; NO 3; PP. 497-509; H.T. 1; BIBL. 24 REF.Article

USE OF PROTEIN DYE-BINDING VALUES AS INDICATIONS OF THE "CHEMICAL AGE" OF CONVENTIONALLY MADE CHEDDAR CHEESE AND HYDROLYZED-LACTOSE CHEDDAR CHEESEKROGER M; WEAVER JC.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 1; PP. 304-307; (3 P.); BIBL. 16 REF.Article

MILK GEL. VIII. EFFECT OF DRYING ON THE SCANNING ELECTRON MICROSCOPY OF SOME DAIRY PRODUCTS.KALAB M.1978; MILCHWISSENSCHAFT; DTSCH.; DA. 1978; VOL. 33; NO 6; PP. 353-358; ABS. ALLEM.; BIBL. 23 REF.Article