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      Manufacture of Reduced Fat Mozzarella Cheese Using Ultrafiltered Sweet Buttermilk and Homogenized Cream

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      Journal of Dairy Science
      American Dairy Science Association

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          Rheology and microstructure of low-fat Mozzarella cheese

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            Use of Ultrafiltered Sweet Buttermilk in the Manufacture of Reduced Fat Cheddar Cheese

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              A Melting Test for Pasteurized Process Cheese Spreads

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                Author and article information

                Journal
                Journal of Dairy Science
                Journal of Dairy Science
                American Dairy Science Association
                00220302
                January 1999
                January 1999
                : 82
                : 1
                : 1-9
                Article
                10.3168/jds.S0022-0302(99)75202-1
                11dcda1e-7df7-414b-b93e-8bfe31f06ec0
                © 1999

                https://www.elsevier.com/tdm/userlicense/1.0/

                http://www.elsevier.com/open-access/userlicense/1.0/

                History

                Quantitative & Systems biology,Biophysics
                Quantitative & Systems biology, Biophysics

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