Project Number: 1935-41000-071-03
Project Type: Specific C/A

Start Date: Apr 01, 2002
End Date: Mar 31, 2004

Objective:
The objective of this cooperative research project is to develop a reduced-fat Cheddar with flavor and texture similar to that of full-fat Cheddar.

Approach:
Each year during the two-year period one of two different processing factors will be studied: use of adjunct starter cultures and addition of fat replacers.

Project Annual Reports

FY 2003