The sensory and ripening characteristics of Cheddar cheese manufactured within a multispecies sward dairy food system
Fuente:
International Dairy Journal
Publication date: April 2026Source: International Dairy Journal, Volume 175Author(s): Richard M. Page, Maurice G. O'Sullivan, Brendan Horan, David T. Mannion, Kieran N. Kilcawley, Iwona Skibinska, Alann Jezequel, John T. Tobin, James A. O'Mahony, Tom F. O'Callaghan, Prabin Lamichhane