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R. L. Fife

Utah State University

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Journal of Dairy Science | 1996

Use of Fat Replacers in Low Fat Mozzarella Cheese

Donald J. McMahon; M. C. Alleyne; R. L. Fife; C. J. Oberg

Journal of Dairy Science | 1999

Conjugated linoleic acid content of milk and cheese from cows fed extruded oilseeds

T. R. Dhiman; E. D. Helmink; Donald J. McMahon; R. L. Fife; Michael W. Pariza

Journal of Dairy Science | 1999

Water Partitioning in Mozzarella Cheese and its Relationship to Cheese Meltability

Donald J. McMahon; R. L. Fife; C. J. Oberg

Journal of Dairy Science | 1996

Functionality of low fat mozzarella cheese

R. L. Fife; Donald J. McMahon; C. J. Oberg

Journal of Dairy Science | 2002

Test for measuring the stretchability of melted cheese.

R. L. Fife; Donald J. McMahon; C. J. Oberg

Archive | 1996

Measuring Stretch of Mozzarella Cheese

Donald J. McMahon; R. L. Fife; C. J. Oberg

Journal of Dairy Science | 1998

Conjugated Linoleic Acid Content of Milk from Cows Fed Extruded Oilseeds

T. R. Dhiman; E. D. Helmink; Donald J. McMahon; R. L. Fife; Michael W. Pariza

Journal of Dairy Science | 1997

Moisture Partitioning in Low Fat and Mozzarella Cheese and Its Relationship to Cheese Microstructure

R. L. Fife; Donald J. McMahon; C. J. Oberg

Archive | 1995

Functionality of Low Fat Mozzarella Cheese Made with Commercial Fat Replacers

R. L. Fife; Donald J. McMahon; C. J. Oberg; M. C. Alleyne

Journal of Dairy Science | 1994

A Comparison of Low Fat (6% Fat) Mozzarella Cheese Made Using Protein or Carbohydrate Fat Mimetics

Donald J. McMahon; R. L. Fife; M. C. Alleyne; C. J. Oberg

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