A Comparison of Low Fat (6% Fat) Mozzarella Cheese Made Using Protein or Carbohydrate Fat Mimetics

Authors

Donald J. McMahon, Utah State UniversityFollow
R. L. Fife
M. C. Alleyne
C. J. Oberg

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Volume

1

Issue

77

Publication Date

1994

First Page

153

Recommended Citation

McMahon, D. J., Fife, R.L., Alleyne, M.C. and C.J. Oberg. 1994. A Comparison of low fat (6% fat) Mozzarella cheese made using protein or carbohydrate fat mimetics. 89th American Dairy Science Association Meeting, J. Dairy Sci. 77(Supp. 1):153