title: Microbiology and biochemistry of reduced-fat cheese.
authors.affiliation: Department of Microbiology and Food Safety, Kraft General Foods, Glenview, IL 60025, USA.
authors.forename: K R
authors.initials: KR
authors.lastname: Nauth
authors.forename: D
authors.initials: D
authors.lastname: Ruffie
mesh_terms: D002364:Caseins / Q000032:analysis*; D002611:Cheese / Q000032:analysis* / Q000382:microbiology* / Q000592:standards; D018752:Diet, Fat-Restricted; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005524:Food Technology; D017045:Lactococcus / Q000302:isolation & purification; D008055:Lipids / Q000032:analysis*; D013291:Streptococcus / Q000302:isolation & purification; D013997:Time Factors
chemical_list: D002364:Caseins; D005230:Fatty Acids, Nonesterified; D008055:Lipids