Effect of Proteolytic Adjunct Cultures on the Physical Properties of Low Fat Mozzarella Cheese

Authors

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

Document Type

Presentation

Journal/Book Title/Conference

Effects of Proteolytic Adjunct Cultures on the Physical Properties of Low Fat Mozzarella Cheese

Publication Date

1995

Comments

Presentation at the Annual Meeting, Institute of Food Technologists

Recommended Citation

Fecera, R., C.J. Oberg and D. J. McMahon. 1995. Effect of proteolytic adjunct cultures on the physical properties of low fat mozzarella cheese. Annual Meeting, Institute of Food Technologists, Anaheim, California, June 3-7.