ArticleManufacture of Low Fat Mozzarella Cheese Using Exopolysaccharide-Producing Starter Cultures1
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Key words
Mozzarella cheese
low fat
exopolysaccharide
mechanized vat
Abbreviation key
EPS
exopolysaccharideproducing
Cited by (0)
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Contribution Number 5074 of the Utah Agriculture Experiment Station. Approved by the director. Mention of companies or products does not constitute endorsement by Utah State University, Utah Agricultural Experiment Station, or Weber State University over similar products not mentioned.
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Current address: Leprino Foods, 1830 West 38th Avenue, Denver, CO 80217–3400.
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Department of Microbiology, Weber State University, Ogden, UT 84408–2506.
Copyright © 1998 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.