HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Templeton, H. L. Articles by Sommer, H. H. Search for Related Content PubMed Articles by Templeton, H. L. Articles by Sommer, H. H.

Pimientos in Processed Cheese

Department of Dairy Industry, College of Agriculture, Madison

ABSTRACT

From the preference shown there is a decided eye appeal in processed cheese containing pimientos in which the pieces of pimiento are of a bright red color and of such size as to be readily seen.

The use of fire-roasted peppers will eliminate the possibility of off flavors that are due to oil roasting, either because of the use of old or rancid oil or the incomplete removal of the oil after roasting.

The authors wish to thank all of those who so kindly examined the samples submitted to them and offered their comments. This work was conducted under the fellowship sponsored by Chas. Pfizer and Company, Inc., to whom the authors also wish to express their appreciation.