Microstructure and Physical Properties of a Reduced Fat Mozzarella Cheese Made Using Lactobacillus casein Adjunct Culture

Authors

R. K. Merrill
C. J. Oberg
W. R. McManus
M. Kalab
Donald J. McMahon, Utah State UniversityFollow

Document Type

Article

Journal/Book Title/Conference

Food Science Technology

Issue

29

Publication Date

1996

First Page

721

Last Page

728

Recommended Citation

Merrill, R.K., C.J. Oberg, W.R. McManus, M. Kalab, M. and D.J. McMahon. 1996. Microstructure and physical properties of a reduced fat Mozzarella cheese made using Lactobacillus casein adjunct culture. Food Sci. Technol. 29:721-728