Comparative study of flavor, texture, and sensory in cream cheese and cholesterol-removed cream cheese

Development of Cholesterol-reduced Mayonnaise with Crosslinked β-Cyclodextrin and Added Phytosterol

(2012) Tae-Hee Jung et al.   Korean Journal for Food Science of Animal Resources

X-ray microtomography to study the microstructure of cream cheese-type products

(2010) J. Laverse et al.   JOURNAL OF DAIRY SCIENCE

Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening

(2009) Francisco José Delgado et al.   FOOD CHEMISTRY

CONSUMER PERCEPTION OF FAT REDUCTION IN CHEESE

(2009) JESSICA L. CHILDS et al.   JOURNAL OF SENSORY STUDIES

Characterization of the Rheological, Textural, and Sensory Properties of Samples of Commercial US Cream Cheese with Different Fat Contents

(2008) M. Brighenti et al.   JOURNAL OF DAIRY SCIENCE

The accelerated ripening of cholesterol-reduced Cheddar cheese by crosslinked β-cyclodextrin

(2008) K.H. Seon et al.   JOURNAL OF DAIRY SCIENCE

Determination of Regional Flavor Differences in U.S. Cheddar Cheeses Aged for 6 Mo or Longer

(2008) M.A. Drake et al.   JOURNAL OF FOOD SCIENCE