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Powdered cheddar and blue cheeses developed by MSU researchers
Michigan State University food scientists C. M. Stine and R. L. Bradley unveiled improved powdered cheddar and blue cheeses. The instant formats require water and stirring and suit dishes like gratin potatoes Welsh rarebit soups macaroni and chip dips. No refrigeration is needed, aiding convenience. Their findings were shared at the American Dairy Science Association meeting in College Park Maryland.
MENTIONED IN THIS ARTICLE
Michigan State University
C. M. Stine
R. L. Bradley
Stine
Bradley
American Dairy Science Association
College Park