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Microstructure and physical properties of a reduced fat mozzarella cheese made using Lactobacillus casei ssp. casei adjunct culture.

Author(s) : MERRIL R. K., OBERG C. J., MCMANUS W. R., KALAB M., MCMAHON D. J.

Type of article: Article

Summary

Overall, the physical properties of the reduced-fat mozzarella cheeses studied, including those made with the L. casei culture adjunct, compared favourably to part-skim mozzarella cheese made with conventional thermophillic cultures.

Details

  • Original title: Microstructure and physical properties of a reduced fat mozzarella cheese made using Lactobacillus casei ssp. casei adjunct culture.
  • Record ID : 1997-2272
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 29 - n. 8
  • Publication date: 1996

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