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Cheddar and Cheddar-Type Cheese

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The Sensory Evaluation of Dairy Products

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Author information

Authors and Affiliations

  1. Michigan State University, Department of Food Science & Human Nutrition, 2100B South Anthony Hall, East Lansing, MI 48824-1225

    John A. Partridge

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  1. John A. Partridge
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Editor information

Editors and Affiliations

  1. Dept. Food Science & Human Nutrition, Washington State University, Dairy Road 1, Pullman, 99164-6376, U.S.A.

    Stephanie Clark

  2. Dept. Food Science & Human Nutrition, Washington State University, Dairy Road 1, Pullman, 99164-6376, U.S.A.

    Michael Costello

  3. Department of Food Science, North Carolina State University, Raleigh, 27695-7624, U.S.A.

    MaryAnne Drake

  4. Department of Food Science, Oregon State University, NW 34th 503, Corvallis, 97330-5047, U.S.A.

    Floyd Bodyfelt

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Partridge, J.A. (2008). Cheddar and Cheddar-Type Cheese. In: Clark, S., Costello, M., Drake, M., Bodyfelt, F. (eds) The Sensory Evaluation of Dairy Products. Springer, New York, NY. https://doi.org/10.1007/978-0-387-77408-4_9

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