Impact of transglutaminase on the functionality of micellar casein concentrate in process cheese product applications.

Authors

P. Salunke, South Dakota State University
L. E. Metzger

Divisions

University

Document Type

Abstract

Publication Date

2011

Journal

Journal of Dairy Science

Volume

E-Suppl. 1

Issue

94

Pages

174

Language

en

Recommended Citation

Salunke, P. and Metzger, L. E., "Impact of transglutaminase on the functionality of micellar casein concentrate in process cheese product applications." (2011). Dairy Science Publication Database. 1094.
https://openprairie.sdstate.edu/dairy_pubdb/1094