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      Effect of the Modification of Fat Particle Size by Homogenization on Composition, Proteolysis, Functionality, and Appearance of Reduced Fat Mozzarella Cheese

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      Journal of Dairy Science
      American Dairy Science Association

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          Whole Milk Reverse Osmosis Retentates for Cheddar Cheese Manufacture: Chemical Changes During Aging

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            Age-Related Changes in the Water Phase of Mozzarella Cheese

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              Milk-fat globule membrane in homogenized cream

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                Author and article information

                Journal
                Journal of Dairy Science
                Journal of Dairy Science
                American Dairy Science Association
                00220302
                August 1998
                August 1998
                : 81
                : 8
                : 2065-2076
                Article
                10.3168/jds.S0022-0302(98)75781-9
                374baa71-a20f-461a-9632-81bcd86f80d6
                © 1998
                History

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