Abstract
Cheese usually has a substantial fat content. In the past few years, demand for low-fat cheeses and other dairy products has increased sharply as more people attempt to limit their fat and cholesterol intake. Low-fat and non-fat cheeses and yogurts comprised 15% of all dairy products introduced in 1990, followed by 13.5% in 1991 (Dexheimer, 1992).
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© 1995 Springer Science+Business Media New York
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Nauth, K.R., Ruffie, D. (1995). Microbiology and Biochemistry of Reduced-Fat Cheese. In: Malin, E.L., Tunick, M.H. (eds) Chemistry of Structure-Function Relationships in Cheese. Advances in Experimental Medicine and Biology, vol 367. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1913-3_23
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DOI: https://doi.org/10.1007/978-1-4615-1913-3_23
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5782-7
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