Further reading

GUINEE, T.P. and McSWEENEY, P.L.H. (2006). Significance of milk fat in cheese, in Advanced Dairy Chemistry Volume 2 Lipids, P.F. Fox and P.L.H. McSweeney (eds.), Springer, New York, pp. 377-400.

GUINEE, T. P., AUTY, M. A. E., MULLINS, C., CORCORAN, M.O. and MULHOLLAND, E.O. (2000). Preliminary observations on effects of fat content and degree of fat emulsification on the structure-functional relationship of Cheddar-type cheese. J. Texture Stud. 31, 645-663.

JANA, A.H. and UPADHYAY, K.G. (1992). Homogenisation of milk for cheesemaking - a review. Austr. J. Dairy Technol. 47, 72-79.

METZGER, L.E. and MISTRY, V.V. (1994). A new approach using homogenization of cream in the manufacture of reduced-fat Cheddar cheese. 1. Manufacture, composition and yield. J. Dairy Sci. 77, 3506-3515.

TUNICK, M.H., MACKEY, K.L., SHIEH, J.J., SMITH, P.W., COOKE, P. and MALIN, E.L. (1993). Rheology and microstructure of low-fat Mozzarella cheese. Int. Dairy J.3, 649662.

TUNICK, M.H., MALIN, E.L., SMITH, P.W., SHIEH, J.J., SULLIVAN, B.C., MACKEY, K.L. and HOLSINGER, V.H. (1993). Proteolysis and rheology of low-fat and full-fat Mozzarella cheeses prepared from homogenized milk. J. Dairy Sci. 76, 3621-3628.

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