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Journal of Dairy Science Vol. 49 No. 7 796-799
© 1966 by American Dairy Science Association ®
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New Type of Ripened Low-Fat Cheese

R. E. Hargrove, F. E. McDonough and R. P. Tittsler

Dairy Products Laboratory, Eastern Utilization Research and Development Division, USDA, Washington, D.C.

ABSTRACT

A laboratory procedure for making a new semisoft low-fat cheese containing 5–7% milk fat, 56–59% moisture is described. A manufacturing time schedule and representative analyses of the cheese are given. The procedure lists optional steps and is intended to be a basic one, which may be altered in several respects as needed when converting it to a larger scale.






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Copyright © 1966 by the American Dairy Science Association ®.