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Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese.
Moynihan, A C; Govindasamy-Lucey, S; Molitor, M; Jaeggi, J J; Johnson, M E; McSweeney, P L H; Lucey, J A.
Affiliation
  • Moynihan AC; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
  • Govindasamy-Lucey S; Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706. Electronic address: rani@cdr.wisc.edu.
  • Molitor M; Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706.
  • Jaeggi JJ; Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706.
  • Johnson ME; Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706.
  • McSweeney PLH; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
  • Lucey JA; Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706; Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706.
J Dairy Sci ; 99(10): 7791-7802, 2016 Oct.
Article in En | MEDLINE | ID: mdl-27448857
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cheese / Lactose Limits: Animals Language: En Journal: J Dairy Sci Year: 2016 Document type: Article Affiliation country: Irlanda Country of publication: Estados Unidos
Fulltext
Add to My VHL
Print
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cheese / Lactose Limits: Animals Language: En Journal: J Dairy Sci Year: 2016 Document type: Article Affiliation country: Irlanda Country of publication: Estados Unidos