Rheology and microstructure of low-fat Mozzarella cheese

Author:

Tunick Michael H.,Mackey Kevin L.,Shieh James J.,Smith Philip W.,Cooke Peter,Malin Edyth L.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference22 articles.

1. Official Methods of Analysis;AOAC,1990

2. Consumer motivational forces affecting the sale of light dairy products;Barr;Food Technol.,1990

3. Development of a quantitative model for enzyme-catalyzed, time-dependent changes in protein composition of Cheddar cheese during storage;Basch;J. Dairy Sci.,1989

4. Microscopical observations on Cheddar cheese and curd;Dean;J. Dairy Res.,1959

5. Changes in Mozzarella cheese composition during storage;DiMatteo;Sci. Tec. Latt.-Casearia,1982

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