cheddar sharp
Selected indexed studies
- Mapping differences in consumer perception of sharp cheddar cheese in the United States. (J Food Sci, 2009) [PMID:19723234]
- Identification of bitter peptides in aged cheddar cheese. (J Agric Food Chem, 2014) [PMID:25075877]
- Drivers of liking for Cheddar cheese shreds. (J Dairy Sci, 2020) [PMID:31882222]
_Worker-drafted node — pending editorial review._
Connections
cheddar sharp helps
Sources
- Acquired (dis)liking of natural cheese in different repeated exposure environment. (2017) pubmed
- Drivers of liking for Cheddar cheese shreds. (2020) pubmed
- Antioxidant, Antihypertensive, and Anti-Inflammatory Activities of Long-Term Ripened Cheddar Cheese Water-Soluble Extract. (2024) pubmed
- Identification of bitter peptides in aged cheddar cheese. (2014) pubmed
- Survey of sodium gluconate content in retail Cheddar cheese. (2025) pubmed
- Milk catalase activity as an indicator of thermization treatments used in the manufacture of cheddar cheese. (1998) pubmed
- Consumer preferences for mild cheddar cheese flavors. (2008) pubmed
- Mapping differences in consumer perception of sharp cheddar cheese in the United States. (2009) pubmed
- Factors affecting calcium lactate and liquid expulsion defects in Cheddar cheese. (2004) pubmed
- Does eating cheese have a tendency to increase a person's cholesterol? Would eating a hard, sharp, aged cheddar cheese be more harmful than eating cottage cheese or a soft cream cheese? (2009) pubmed