Low Fat Mozzarella Cheese with Improved Baking and Melting Properties

Authors

R. Wadhwani
Donald J. McMahon, Utah State UniversityFollow

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Volume

1

Issue

92

Publication Date

2009

First Page

135

Recommended Citation

Wadhwani, R., and D. J. McMahon. 2009. Low fat Mozzarella cheese with improved baking and melting properties. American Dairy Science Association Annual Meeting, J. Dairy Sci. 92 (E-Supp. 1):135 (72).