{"id":{"repo_id":"vu-aus","oai_identifier":"oai:eprints.vu.edu.au:15412"},"canonical_url":"https://search.dev.ndltd.org/etd/vu-aus/oai:eprints.vu.edu.au:15412","repository":{"repo_id":"vu-aus","name":"Victoria University (Australia)","base_url":"https://vuir.vu.edu.au/cgi/oai2"},"display":{"title":"The texture and microstructure of mozzarella cheese as affected by fat content, EPS producing starter culture and fat replacers","abstract":"The main goal of this study was to manufacture low fat mozzarella cheeses using fat replacers having similar texture and microstructure characteristics as full fat mozzarella. 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