Microbiological Safety of Blue and Cheddar Cheeses Containing Naturally Modified Milk Fat

By Schaffer Shawn M.   Tatini Sita R.   Baer Robert J.  

Journal of Food Protection, Vol. 58, Iss. 2, 1995-02 ,pp. : 132-138

International Association for Food Protection

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An Evaluation of the Microbiological Safety of Reduced-Fat Cheddar-like Cheese

By Mehta Anuj   Tatini Sita R.  

Journal of Food Protection, Vol. 57, Iss. 9, 1994-09 ,pp. : 776-779

International Association for Food Protection

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Accumulation of Free L-Glutamic Acid in Full- and Reduced-fat Cheddar Cheese Ripened at Different Time/temperature Conditions

By Rosenberg M.   Altemueller A.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 34, Iss. 5, 2001-08 ,pp. : 279-287

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Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin

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European Food Research and Technology A, Vol. 227, Iss. 3, 2008-07 ,pp. : 889-895

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Microstructure of Low-fat Cheddar Cheese Containing Varying Concentrations of Sucrose Polyesters

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