Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys.I. Liaw, R Evan Miracle, Sarah M Jervis, M A D Listiyani, M A DrakeJournal of food science2011The flavor and flavor stability of fresh and stored liquid Cheddar and Mozzarella wheys were compared. Pasteurized, fat separated, and unseparated Cheddar and Mozzarella wheys were manufactured in… (More)