Application of Exopolysaccharide-Producing Cultures in Reduced-Fat Cheddar Cheese: Composition and Proteolysis*
Keywords: reduced-fat Cheddar cheese; proteolysis; exopolysaccharide-producing cultures; EPS; exopolysaccharide; FFC; full-fat control cheese; MNFS; moisture in the nonfat substance; RF-3534; reduced-fat cheese made with the moderate ropy strain Streptococcus therm