How Fat, Moisture, Salt and Calcium Influence Mozzarella Cheese Microstructure and Functionality

Authors

Donald J. McMahon, Utah State UniversityFollow
C. J. Oberg

Document Type

Presentation

Journal/Book Title/Conference

How Fat, Moisture, Salt and Calcium Influence Mozzarella Cheese Microstructure and Functionality

Publication Date

1998

Comments

Presentation at the Texas International Dairy Symposium

Recommended Citation

McMahon, D. J. and C.J. Oberg. 1998. How fat, moisture, salt and calcium influence Mozzarella cheese microstructure and functionality. Texel International Dairy Symposium, Telford, England, Nov 19.