Effect of Dry Salting and Hot Brine Stretching on the Functionality of Nonfat Mozzarella Cheese

Authors

B. M. Paulson
Donald J. McMahon, Utah State UniversityFollow
C. J. Oberg

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Volume

1

Issue

80

Publication Date

1997

First Page

D10

Recommended Citation

Paulson, B.M, D. J. McMahon and C.J. Oberg. 1997. Effect of dry salting and hot brine stretching on the functionality of nonfat mozzarella cheese, 92nd American Dairy Science Association Meeting, J. Dairy Sci. 80(Supp. 1):D10.