Use of exopolysaccharide-producing cultures to improve the functionality of low fat cheese

International Dairy Journal

Volumn 11, Issue 4-7, 2001, Pages 433-439

  Broadbent, Jeffery R ^a   McMahon, Donald J ^a   Oberg, Craig J ^b   Welker, Dennis L ^a  

^a UTAH STATE UNIVERSITY   (United States)

^b WEBER STATE UNIVERSITY   (United States)

Author keywords

Exopolysaccharide; Low fat cheese; Mozzarella; Streptococcus thermophilus

Indexed keywords

BACTERIAL CELL WALL; BACTERIAL POLYSACCHARIDE; CHEESE; CHEMICAL AND PHYSICAL PROPERTIES; CULTURE MEDIUM; DAIRY INDUSTRY; FOOD MICROBIOTECHNOLOGY; FOOD QUALITY; GENETIC STRAIN; LACTIC ACID; MOISTURE; PRODUCTION; STARTER CULTURE; VISCOSITY;

EID: 0034878911     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(01)00084-X     Document Type: Conference Paper

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