Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleUse of protein dye-binding values as indicators of the "chemical age" of conventionally made cheddar cheese and hydrolyzed-lactose cheddar cheeseAuthorsWeaver, J. C.; Kroger, M.SubjectsCHEDDAR cheese; PROTEINSPublicationJournal of Food Science (Wiley-Blackwell), 1979, Vol 44, Issue 1, p304ISSN0022-1147Publication typeArticle