3PAUL S,KINDSTEDT J,JOSEPH Y,et a1.Mozzarella cheese:Impact of coagulant concentration on chemical composition,proteolysis,and functional properties[J].J Dairy Sci,1995,78:2 591—2 597.
4JOSEPH Y J,DAVID M.Mozzarella cheese:Impact of nonfat dry milk fortification on composition,proteolysis and functional properties[J].J Dairy Sci.1998.81:1—8.
5MICHAEL A R, DAVID M B. Effect of the modification of fat particle size by homogenization on composition, proteolysis, functionality and appearance of reduced fat mozzarella cheese[J]. J Dairy Sci, 1998,81:2 066 -2 076.
6MIGUEL A C, DARYL B L. Effects of salt concentration and freezing on mozzarella cheese texture[J]. J Dairy Sci, 1983, 66:204 -213.
7BYNUM D G. BARBANO D M. Whole milk reverse osmosis retentates for cheddar cheese manufacture: chemical changes during aging[J]. J Dairy Sci, 1985,68(1): 1 - 10.
8PATRICK F F,TIMONTHY P.Fundamentals of Cheese Scienee[M].An Aspen Publication,2000.
9ANNA R,DAVID M.Iofluence of screw speeds of the mixer at low temperature on characteristics of mozzarella cheese[J].J Dairy Sci,.1997.80:1901—1907.
10RICHARD K M,CRAIG J.A method for manufacturing reduced fat mozzarella cheese[J].J Dairy Sci,1994.77:1 783—1 789.