Chapter 24. Cheddar and Related Hard Cheeses

  1. Y. H. Hui Senior Scientist
  1. Stephanie Clark,
  2. Shantanu Agarwal

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch24

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Clark, S. and Agarwal, S. (2006) Cheddar and Related Hard Cheeses, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch24

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Washington State University, Department of Food Science and Human Nutrition, 1 Dairy Road, Pullman, WA 99164-6376, USA

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • Cheddar and related hard cheese production;
  • culture quality in high-quality cheese production;
  • crystal formation in Cheddar cheese

Summary

This chapter contains sections titled:

  • Introduction

  • Definitions

  • Production of Cheddar and Related Hard Cheeses

  • Quality Control

  • Trouble-Shooting

  • Crystal Formation

  • References

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