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2011•Dairy Science and TechnologyOpen access

Coagulation temperature affects the microstructure and composition of full fat Cheddar cheese

Lydia Ong, Raymond Riley Dagastine, Mark A.E. Auty, Sandra Elizabeth Kentish, Sally Louise Gras

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Key concepts: Microstructure, Coagulation, Casein, Food science, Chemistry, Micelle, Globules of fat, Confocal laser scanning microscopy

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