Low fat cheese technology

Biochemistry of cheese ripening

Paul L.H. McSweeney · International Journal of Dairy Technology · 2004 · 1K citations

Agriculture, Food Science, Cheese Science +10

Texture Development During Cheese Ripening

R. C. Lawrence, Lawrence K. Creamer, J. Gilles · Journal of Dairy Science · 1987 · 505 citations · Full text

Agriculture, Dairy Science, Food Science +12

Effect of Fat Reduction on Chemical Composition, Proteolysis, Functionality, and Yield of Mozzarella Cheese

M.A. Rudan, D.M. Barbano, J. Joseph Yun et al. · Journal of Dairy Science · 1999 · 192 citations · Full text

Agriculture, Dairy Science, Food Science +17

Use of Fat Replacers in Low Fat Mozzarella Cheese

Donald J. McMahon, M. C. Alleyne, R. L. Fife et al. · Journal of Dairy Science · 1996 · 184 citations · Full text

Agriculture, Dairy Science, Food Science +11

Identification and Quantification of Potent Odorants in Regular-Fat and Low-Fat Mild Cheddar Cheese

C. Milo, Gary A. Reineccius · Journal of Agricultural and Food Chemistry · 1997 · 182 citations

Agriculture, Chemistry, Food Science +17