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- W199791455 abstract "Mozzarella is one of several pasta filata or stretched curd cheeses that originated in Italy. In the United States, Mozzarella cheese is classified by standards of identity into four categories based on moisture content and fat on a dry basis (FDB). The four categories are divided into two high moisture types and two low moisture types. The low moisture types, which are used predominantly in food service and processing as ingredients for pizza products, account for a large majority of the Mozzarella produced in the U.S. (Kindstedt, 1993b). This review will focus on low-moisture (LM) Mozzarella." @default.
- W199791455 created "2016-06-24" @default.
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- W199791455 date "1995-01-01" @default.
- W199791455 modified "2023-09-26" @default.
- W199791455 title "Factors Affecting the Functional Characteristics of Unmelted and Melted Mozzarella Cheese" @default.
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- W199791455 doi "https://doi.org/10.1007/978-1-4615-1913-3_4" @default.
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