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10. Application of mid-infrared spectroscopy to the prediction of maturity and sensory texture attributes of Cheddar cheese

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31. Scrap the salt: as concern about the high salt content of cheese rises, Dr T P Guinee looks at ways of keeping it as low as possible

34. Composition, microstructure and maturation of semi-hard cheeses from high protein ultrafiltered milk retentates with different levels of denatured whey protein

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