Effect of the Modification of Fat Particle Size by Homogenization on Composition, Proteolysis, Functionality, and Appearance of Reduced Fat Mozzarella Cheese

Journal of Dairy Science

Volumn 81, Issue 8, 1998, Pages 2065-2076

  Rudan, Michael A ^a   Barbano, David M ^a   Guo, Ming R ^a,b   Kindstedt, Paul S ^a,b  

^a Department of Obstetrics Gynecology   (United States)

^b UNIVERSITY OF VERMONT   (United States)

Author keywords

Functional properties; Homogenization; Low fat; Mozzarella cheese

Indexed keywords

EID: 0346837879     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(98)75781-9     Document Type: Article

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