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A study was undertaken to determine the effects of high pressure (HP) treatment on the rheological and cooking properties and appearance of reduced-fat Mozzarella cheese (RFMC). RFMC of approx. 10.7% fat was manufactured at pilot-scale. A portion of the cheeses (HP) were tempered at 21 °C for 16 h on day 1, high pressure-treated at 400 MPa for 5 min at 21 °C and then stored at 4 °C for 35 days. The...
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