method for packaging cheese of cheddar cheese, and cheese wrapped obtained by this process.

• 1. 基于层次聚类提取特征的切达奶酪身份的判别标识方法 [P] . 中国专利： CN109115908B . 2021.07.20
• 2. 一种同时检测切达奶酪中γ-内酯和δ-内酯类化合物的方法 [P] . 中国专利： CN113203816A . 2021-08-03
• 3. Method of making and packaging cheddar cheese [P] . 英国专利： GB504092A . 1939-04-19

  机译： 切达干酪的制造和包装方法

• 4. METHOD OF PACKAGING CHEDDAR CHEESE [P] . CA314992A . 1931-09-08

  机译： 包装切达干酪的方法

• 5. An apparatus for carrying out a method of producing a package comprising a number of interconnected portions of wrapped cheese. (Machine-translation by Google Translate, not legally binding) [P] . ES399948A3 . 1975-03-16

  机译： 一种用于执行生产包装的方法的设备，该包装包括多个包装的奶酪的互连部分。 （通过Google翻译进行机器翻译，没有法律约束力）

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• 2. Drivers of Liking of Cheddar Cheese Shreds and Consumer Perception of Anticake Agents on Cheddar Cheese Shreds [D] . Meals, Stephanie Elaine. 2019
• 3. Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking [O] . Nabila Gulzar, Aysha Sameen, Rana Muhammad Aadil, 2020
• 4. OPTIMALISASI EDAM CHEESE, NATURAL CHEDDAR CHEESE, ISOLAT SOY PROTEIN TERHADAP SPREADABLE CHEESE ANALOGUE MENGGUNAKAN APLIKASI DESIGN EXPERT (MIXTURE DESIGN) [O] . DWI PUTRI NURHAYATI 123020196, Yusman Taufik DS, Yudi Garnida DS 2016

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• 3. FTIR Analysis of Protein Secondary Structure in Cheddar Cheese during Ripening [J] . WANG Fang ,LIU Ai-ping ,REN Fa-zheng . 光谱学与光谱分析 . 2011,第007期
• 4. 全脂和脱脂的契达干酪（Cheddar cheese）在不同小时间和温度条件下成熟，其游离L—谷氨酸的积累 [J] . 房玉国 . 中国乳品工业 . 2003,第3期
• 5. Development and Validation of an Ion Chromatography Method for the Simultaneous Determination of Seven Food Additives in Cheeses [J] . Marco Iammarino ,Aurelia Di Taranto . 分析科学方法和仪器期刊（英文） . 2013,第3期
• 6. 奶酪市场发展及切达奶酪的生产探讨 [C] . 赵少华 . 第十四届中国国际食品添加剂和配料展览会 . 2010
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