Celebrating 15 Years of a Healthy School Lunch Option

Marion, Roselle
October 2010
Agricultural Research;Oct2010, Vol. 58 Issue 9, p23
Academic Journal
The article focuses on the reduced-fat mozzarella cheese produced by the technology invented by a team of scientists at the U.S. Agricultural Research Service (ARS) Dairy and Functional Foods Research Unit in Wyndmoor, Pennsylvania. It refers to the 2009 U.S. Department of Agriculture (USDA) National School Lunch Program participated in by more than 31 million school children. The process of cutting mozzarella's fat content is presented in terms of modifying the network of the milk protein casein. It also provides statistics on its volume of consumption.


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