Increasing stringiness of low-fat mozzarella string cheese using polysaccharides

Journal of Dairy Science

Volumn 98, Issue 7, 2015, Pages 4243-4254

  Oberg, E N ^a,d   Oberg, C J ^a,b   Motawee, M M ^c   Martini, S ^a   McMahon, D J ^a  

^a UTAH STATE UNIVERSITY   (United States)

^b WEBER STATE UNIVERSITY   (United States)

^c NATIONAL ORGANIZATION FOR DRUG CONTROL AND RESEARCH NODCAR   (Egypt)

^d Leprino Foods   (United States)

Author keywords

Mozzarella; Starch; String; Xanthan

Indexed keywords

CYAMOPSIS TETRAGONOLOBA; MANIHOT ESCULENTA; ZEA MAYS;

STARCH;

ANALYSIS; CHEESE; CHEMISTRY; FOOD HANDLING; MAIZE; MANIHOT; METABOLISM; ORYZA; PROCEDURES;

CHEESE; FOOD HANDLING; MANIHOT; ORYZA; STARCH; ZEA MAYS;

EID: 84931566859     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-8733     Document Type: Article

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